Fondue #2

Yield: 1 servings

Measure Ingredient
1 Garlic to taste
½ pounds Emmentaler cheese
½ pounds Gruyers cheese
1 cup Dry white wine
3 tablespoons Kirsch Wasser (a liquore)
1 teaspoon Potato or corn starch

FROM A SMALL RESTAURANT

PENSIONNE IN VILLARS SUR

OLLON IN SWITZERLAND

Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps.) Add Kirsch Wasser just before serving.

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