Cheese Fondue

By KDHarmon

Portions are per person

Ingredients

• 1/3 lb swiss cheese
• 3 oz white wine
• 1 clove garlic
• 1/2 of thin slice of onion, chopped fine
• 1 tsp cornstarch
• baking soda
• 1/2 oz Kirschwasser (clear Cherry Brandy), optional
• Salt, Pepper, Nutmeg

Preparation

Step 1

Rub bottom of pot with 1/2 clove garlic. Add rest of garlic (chopped) as well as onion to the cheese and fill into pot. Add wine, 1/2 of corstarch, nutmeg, dash salt. Mix rest of cornstarch with Kirshwasser. (Can be prepared 2-3 hours in advance)

Cooking:
Start with medium heat. Stir in figure 8 pattern with wooden spoon as cheese starts to melt. When all is melted, add Kirschwasser and cornstarch. Stir until soupy consistency is reached.

If too thick - add more warm wine.
If too thin - keep on low to medium heat and stir.

If oily layer forms on top and cheese doesn't want to bind with wine (caused by too much heat), add mor cornstarch.

When ready, bring pot to table and eat, with someone always stirring pot.