Swiss Fondue

p. 57 · Glenn Keitel

The original: Swiss Fondue

Ingredients

  • 3/4 pound Gruyère
  • 3/4 pound Emmentaler
  • clove of garlic
  • 1 cup white wine
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • cubes of sour dough bread
  • 1 tablespoon Kirsch

Method

rub pan with clove of garlic. remove.

Stir cheese until beginning to melt, add 1 cup white wine. When fully melted, add 1 tablespoon cornstarch dissolved in 2 tablespoons water. Serve immediately, upon thickening, with cubes of sour dough bread.

oops! Add 1 tablespoon Kirsch just before serving

Note: Grate both cheeses before they go into the pan.