- 1 clove garlic, halved
- 21 ounces [600 g] grated Gruyere cheese
- 7 ounces [200 g] grated Emmenthal cheese
- 4 teaspoons [20 mL] cornstarch
- 1 1/2 cups [375 mL] white wine from Neuchatel
- 1 teaspoon [5 mL] freshly squeezed lemon juice
- 1 small glass Kirsch
- Freshly groung pepper
- Hint of nutmeg
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- Rub a ceramic fondue pot with garlic halves.
- Mix together grated cheeses and cornstarch, into fondue pot.
- Stir in white wine and lemon juice; bring to a boil, stirring, until cheese has melted.
- Stir in Kirsch; season with pepper and nutmeg.
- Transfer fondue pot over a burner onto the table.
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