Cheese fondue #6

Yield: 4 Servings

Measure Ingredient
600 grams Cheese; half emmental, half gruyere; or all gruyere
1 \N Clove garlic (or more)
300 millilitres Dry white wine
1 small Glass kirsch
1 teaspoon Cornstarch
1 pinch (knife point) baking soda
\N \N Nutmeg
\N \N Pepper or paprika

From: judyz@... (Judy Zachariesen) Date: 14 Mar 1994 18:52:38 GMT

Someone asked for a fondue recipe. This is a Swiss recipe. It's all in the cheese -- if you don't use proper Swiss cheeses (not American Swiss) it isn't the same gastronomic experience. This is great.

Chop the cheese into 1 inch cubes. Put the wine, cheese, and garlic into a fondue pot (preferably ceramic). Heat over a medium flame, stirring constantly until the mixture melts and mixes. Add the cornstarch and the grated nutmeg, mixed into the kirsch. Let the whole cook 2 or 3 more minutes. Add the baking soda and proudly carry your work of art to the table where you will complete the seasoning with pepper or paprika. Bon appetit.



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