Classic Swiss Fondue
|Garlic||1 Clove (5 gm), cut in half|
|Light dry white wine||2 Cup (32 tbs) (Such As Riesling, Chablis, Or Traminer)|
|Emmenthaler swiss cheese||1⁄2 Pound, shredded or diced (Imported Variety)|
|Swiss gruyere/Danish samsoe||1⁄2 Pound, shredded or diced|
|Dry mustard||1 Teaspoon|
|Freshly ground nutmeg||To Taste|
|Freshly ground pepper||To Taste|
|French bread loaf||1 Small, cut in bite-size cubes and with some crust on each|
Rub sides and bottom of fondue pot with garlic.
Add wine; place over high heat until bubbles form and rise to surface.
Reduce heat to simmering.
In a bowl, combine cheeses, cornstarch, and mustard.
Add cheese mixture, a spoonful at a time, to simmering wine; stir slowly and continuously until cheese is blended into a smooth sauce—it should bubble very slowly.
Stir in kirsch, a tablespoon at a time, and again bring to a simmer. (If heat gets too high at any time, fondue may separate.)
Sprinkle with nutmeg and pepper to taste.
Take to table, along with bread cubes, and adjust heat so fondue keeps bubbling slowly.
With fondue forks, guests swirl bread cubes through cheese in a figure-8 pattern.