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Title: Classic Swiss Cheese Fondue
Categories: Cheese, Vegetables, Wine, Booze
Yield: 8 Servings

1 cl Garlic; halved
1 lb Gruyere cheese; grated
1/2 lb Emmentaler or other Swiss
- cheese; grated
1 c Dry white wine
1 tb + 1 ts cornstarch
1 ts Fresh lemon juice
1 1/2 tb Kirsch
Fresh ground pepper
Fresh grated nutmeg

Rub the inside of a cheese fondue pot or medium enameled
cast-iron casserole with the garlic clove; discard the
garlic. Combine the grated Gruyère and Emmentaler with
the wine, cornstarch and lemon juice in the fondue pot
and cook over moderate heat, stirring occasionally,
until the cheeses begin to melt, about 5 minutes. Add
the kirsch and a generous pinch each of pepper and
nutmeg and cook, stirring gently, until creamy and
smooth, about 10 minutes; don't overcook the fondue or
it will get stringy. Serve at once.

By Melissa Kelly

RECIPE FROM: https://www.foodandwine.com

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