Classic swiss cheese fondue

Yield: 6 servings

Measure Ingredient

1 Garlic clove, cut in half

2 c Dry white wine, Neuchatel, ~ Rhine or Chablis

1 lb Emmenthaler or Gruyere, or a ~ mix, finely cut not grated

3 tb Corn starch

3 tb Kirsh or brandy


Black pepper

1 pn Nutmeg

2 Loaves crusty French or

Italian bread (baguettes)

Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL.

Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen.

If it becomes too thick, add a little preheated wine. If it separates, add ½ teaspoon of corn starch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer.

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