Cheese Fondue With Kirsch
|Emmentaler||1 1⁄2 Pound, shredded|
|Dry white wine||3 Cup (48 tbs)|
|Garlic||2 Clove (10 gm), peeled and split|
|White pepper||1 Pinch|
|French bread||2 (Bite Sized Pieces)|
Dredge cheese with flour.
Set wine over low heat.
When air bubbles rise to surface (never let wine reach the boiling point) stir with silver fork.
Add cheese little by little; keep stirring.
Be sure each lot is melted before adding more.
Keep stirring until mixture is bubbling lightly.
Set a round earthenware 2-quart casserole on heating unit.
Rub bottom and sides with garlic cloves.
Add seasonings and kirsch to cheese mixture; blend well; pour into casserole.
Spear bread on fondue fork, securing points of fork in crust.
Dunk with stirring motion.
Keep mixture bubbling lightly.
Keep stirring as bread is speared and dunked