- 4
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Ingredients
- 1 lb. gruyere cheese, coarsely grated
- 8 oz. emmentaler cheese, coarsely grated
- 4 t cornstarch
- 1 clove garlic, halved
- 1 1/2 C dry white wine
- 2 t lemon juice
- 1 1/2 T Kirsch
- Freshly ground pepper
- dash nutmeg
Preparation
Step 1
In large bowl combine the grated cheeses & cornstarch; toss to coat.
Rub the inside of saucepan with garlic. Add wine & lemon juice & bring to a boil. Gradually stir in cheese mixture over mod heat, stirring til smooth. Stir in Kirsch. Season with pepper & nutmeg. Simmer for 2-3 min & transfer to fondue pot set over lo heat. Continually stir to prevent separation