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1/2 lb. finely diced Gruyere cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tblsp. cornstarch
2 large garlic cloves, halved
1 1/3 c. dry white wine
2-3 tblsp. kirsch (or brandy)
freshly grated nutmeg
Accompaniments:
cubes of dry bread
apple slices & cooked Vegetables & Salad
Toss together the cheeses and cornstarch.
Rub the inside of a heavy 3-4 qt. saucepan with the garlic halves,
leaving the garlic in the pan. Add the wine and bring the liquid
just to a boil. Stir in the cheese by handfuls.
Bring the mixture to a bare simmer over moderate heat, stirring
regularly. When it's fully melted, stir in the kirsch or brandy,
plus pepper to taste
Transfer to a fondue pot (if it isn't already in one) over a low
flame. Have at it.
Source: Herb
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