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Cheese Fondue
You don't have to be skiing in Colorado to give this a try...
Serves: 6
Added By: 
Lisa
Ingredients
1/2 lb Gruyere cheese, grated
1/2 lb Emmentaler cheese, grated
2 tablespoons cornstarch
1 cup dry white wine
2 tablespoons kirsch
Salt and pepper, to taste
1/8 teaspoon nutmeg
Crusty French bread, cut into 1" cubes
Method
- Toss the cheeses with the cornstarch and set aside.
- Rub a saucepan with the garlic, pour in the wine or milk, and heat over low heat until it just simmers.
- Add the cheese gradually and stir constantly until melted. Add the kirsch, if using, and the seasonings. Stir until mixture is blended and smooth.
- Keep warm but do not boil. When you are ready to serve, transfer mixture to a fondue pot.
- This can look like it's too thick but you need to test it with the bread. If you get a good coating of cheese leave it alone. But if it's too hard to swirl the chunk of bread through then add a little more liquid. Also, when the bread is cut into chunks try to leave a little crust on each piece. The crust helps it stay on the fork.
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