Classic swiss fondue

Yield: 4 Servings

Measure Ingredient
1 \N Clove garlic, halved
8 fluid ounce Dry white wine
1 teaspoon Lemon juice
8 ounces Grated Gruyere cheese
8 ounces Grated Emmental cheese
1 teaspoon Cornflour
1 tablespoon Kirsch
\N \N Pieces of cubed French bread, to serve


Rub the inside of the fondue pot with cut clove of garlic. Pour in wine and lemon juice and heat gently until bubbling. Reduce the heat to low, and gradually stir in grated cheeses, then continue to heat until cheeses melt, stirring frequently. (This stage can take a looooong time.) In a small bowl, blend cornflour smoothly with kirsch, then stir into cheese mixture and continue to cook for 2-3 minutes until mixture is thick and smooth, stirring frequently. Do not allow fondue to boil. Serve with the bread.

(Serves 4-6)

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