- 1 garlic clove, crushed
- 2 C. dry white wine
- 8 oz. Emmentaler cheese, shredded
- 8 oz. Gruyere cheese, shredded
- 2 Tbs. cornstarch
- 2 Tbs. water
- 1 Tbs. Kirsch (a clear brandy distilled from black cherries) - Optional
Rub the inside of a heavy saucepan with the garlic. Discard the garlic.
Add the wine and bring to a simmer over medium heat.
Add the cheese gradually to the simmering wine, stirring constantly in a zigzag pattern to prevent the cheese from forming a ball.
Cook until the cheese is melted and the mixture is creamy, stirring constantly.
Combine the cornstarch and water in a cup and mix well.
Stir in to the fondue. Cook for 5 minutes or until thickened, stirring constantly.
Stir in the Kirsch. Pour into a fondue pot and set over a flame.
Makes 6-8 servings.
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