Swiss Emmentaler Gruyere Cheese Fondue
|Garlic||1 Clove (5 gm)|
|Dry white wine||2 Cup (32 tbs)|
|Emmentaler||1⁄2 Pound, finely shredded|
|Gruyere cheese||1⁄2 Pound, finely shredded|
Rub inside of earthenware fondue dish with garlic.
Pour in wine; place over low heat.
When bubbles slowly rise to surface, add cheese; a spoonful at a time, stirring constantly with wooden fork or spoon.
Stir until all cheese is melted.
Blend cornstarch and kirsch.
Stir into cheese mixture.
Add spice to taste.
Stir until mixture is smooth and thickened.