Garlic Flavored Cheese Fondue
|Garlic||1 Clove (5 gm), cut in half|
|Light dry white wine||2 Cup (32 tbs) (Such As Riesling, Chablis, Or Traminer)|
|Swiss cheese||1⁄2 Pound, shredded (Imported, Emmental)|
|Gruyere||1⁄2 Pound, shredded (Use Swiss Or Danish, Samsoe)|
|Dry mustard||1 Teaspoon|
|Freshly ground nutmeg||To Taste (To Taste)|
|Freshly ground pepper||To Taste (To Taste)|
|French bread||1 , cut in 1-inch cubes with some crust on each|
Rub the fondue pot with the cut garlic.
Add wine, and heat slowly until bubbles form and slowly rise to the surface.
Combine the two cheeses, cornstarch, and mustard (if used).
Add cheese mixture, a spoonful at a time; stir slowly and continuously until all the cheese is blended into a smooth sauce.
Stir in kirsch (if used) a tablespoon at a time, and again bring to a slow boil. (If the heat gets too high at any time, the fondue may separate.) Sprinkle with nutmeg and pepper.
Take to table with bread cubes, and adjust heat so fondue keeps bubbling slowly.
If fondue gets too thick, thin with heated wine.