Cheese Fondue

Cheese Fondue
  1. 8 ounces imported Swiss cheese, shredded
  2. 8 ounces Gruyere cheese, shredded
  3. 2 tablespoons cornstarch
  4. 1 garlic clove, peeled
  5. 1 cup dry white wine
  6. 1 tablespoon lemon juice
  7. 1 tablespoon cherry brandy, such as kirsch
  8. Pinch nutmeg
  9. French bread, cut into 1" cubes
  1. In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
  2. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.
  3. Use long-handled forks to spear bread cubes, then dip and swirl in fondue with stirring motion to keep fondue from sticking. If fondue becomes too thick, add a little heated wine. 4 to 6 servings.

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