Shelly's Recipe

SWISS FONDUE

Category: Dips - Hot

1/2 lb Gruyere and Emmentaler cheeses, grated course
1 tsp cornstarch
2 cups dry white wine
1 medium clove garlic, minced
2 tbsp kirsch
1/2 tsp nutmeg and salt
Pepper, to taste
1 loaf Italian or French bread cut into cubes

Toss together cheeses with cornstarch. Pour wine in a fondue dish and drop in garlic, bring to a boil on high heat. Let boil briskly for about 2 minutes, stirring constantly. Add handfuls at a time the cheese mixture, letting each handful melt before adding another. When fondue is creamy, add remaining ingredients and serve with bread cubes.