CLASSIC CHEESE FONDUE

By carla-2

Ingredients

• 1 lb Gruyere cheese, shredded
• ½ lb Emendable Cheese, shredded
• 1 ½ TB cornstarch
• 1 garlic clove
• 1 c dry white wine
• 1 TB salt and white pepper
• Crusty bread cubes, hard salami, small pickles, for serving.
• 1 TB Kirsch

Preparation

Step 1

In a bowl, toss the Gruyere an emmentaler with the cornstarch. Rub the inside of a cheese fondue pot with the garlic. Add the wine and bring to a simmer. Add the cheese mix all at once. Using a wooden spoon, stir over low heat just until the cheese is melted and smooth, about 5mins. Stir in the Kirsch, salt and pepper. Serve with the bread.
NOTE:
The fondue can be refrigerated overnight an reheated in a microwave, or on the stove over low heat.
Wine-Firmly tannic red.