Garlic Flavored Cheese Fondue
|Garlic||1 Clove (5 gm), cut in half|
|Dry white wine||2 Cup (32 tbs) (Such As Riesling, Chablis, Or Traminer)|
|Imported swiss cheese||1⁄2 Pound, shredded (Emmental)|
|Imported swiss cheese/Danish gruyere cheese||1⁄2 Pound, shredded|
|Dry mustard||1 Teaspoon|
|Kirsch/Brandy / light white rum||3 Tablespoon|
|Freshly ground nutmeg||To Taste|
|Freshly ground pepper||To Taste|
|French bread loaf||1 Small, cut in 1-inch cubes with some crust on each|
Rub fondue pot with garlic.
Add wine, and heat slowly until bubbles form and slowly rise to the surface.
Combine the cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time; stir slowly and continuously until blended into a smooth sauce.
It should bubble very slowly; if it gets too hot, cheese will separate.
Stir in kirsch a tablespoon at a time, and again bring to a slow boil.
Sprinkle with nutmeg and pepper, to taste.
Take to the table with the bread cubes, and adjust heat so fondue keeps bubbling slowly.
If fondue gets too thick, thin with heated wine.