Cheese Fondue

Here is a basic fondue recipe that emphasizes the flavor of the two selections. It’s the combination that makes it work.

INGREDIENTS:
8 ounces Swiss Cheese
4 ounces Gruyere cheese
1 Tablespoon cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 Tablespoon kirsch
French bread or baguettes sliced into cubes

DIRECTIONS:
Grate both cheeses and mix with cornstarch. Cut garlic clove in half. Rub one half of the garlic over the inside of the fondue pot. Chop or mince the other half and add to the pot.

Add the wine and heat slowly until wine starts to bubble. Slowly add the blended cheese and cornstarch. Stir constantly until it melts. When the mixture is smooth, add the splash of kirsch. Pass out the fondue forks and skewer bread and dip in the cheese.

Attributed to: More recipes for the little pal of that ol’ Raclette of mine.

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