Classic Swiss Fondue

By lorik

Ingredients

• 1 clove garlic, cut in half
• 2 cups light dry white wine (such as Riesling, Chablis or Traminer)
• 1/2 lb imported Swiss cheese (Emmenthaler), shredded or diced
• 1/2 lb Swiss Gruyere or Danish Samsoe, shredded or diced
• 1 Tbsp cornstarch
• 1 tsp dry mustard
• 3 Tbsp kirsch
• Fresh ground nutmeg and pepper
• 1 small loaf of French bread, cut into bite sized cubes and lightly toasted

Preparation

Step 1

Rub sides and bottom of fondue pot with garlic. Add wine; place over high heat until bubbles form and rise to surface. Reduce heat to simmering, In a bowl, combine cheese, cornstarch, and mustard. Add cheese mixture, a spoonful at a time, to simmering wine; stir slowly and continuously until cheese is blended into a smooth sauce-it should bubble very slowly.

Add kirsch, a tablespoon at a time,and again bring to a simmer. (If heat gets to high, the fondue can separate at any time) Sprinkle with nutmeg and pepper to taste. Take to table, along with bread cubes, and adjust heat to keep fondue bubbling very slowly.