Yield: 4 servings
|8 ounces||Natural Swiss cheese,diced|
|8 ounces||Gruyere cheese,diced|
|2 cups||Dry white wine|
|1 tablespoon||Lemon juice|
|French bread,1" cubes|
Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about ½ cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.