authentic swiss cheese fondue

1 Tablespoon cornstarch

1 cup dry, white wine (Sauvignon Blanc, or Chardonnay)

1 clove garlic, minced

1 pinch each:

   - Ground nutmeg

   - Ground cloves

   - Rosemary

   - Thyme

   - Italian seasoning

   - Fresh ground black pepper

1 1b. Gruyère cheese, grated

1 lb. Emmenthaler cheese, grated

Sliced French baguette

1 ounce Kirsch liqueur, optional

1. Cut garlic clove in half, and rub it around the bottom and sides of the fondue pot, then mince the remainder. *

2. Over medium heat, add corn starch to wine, stirring constantly. Add the minced garlic and spices.

3. Turn up the heat and add cheeses, continuing to stir with a wooden spoon. Boil for two minutes, adding more wine if mixture seems too thick. Just before serving add the shot of Kirsch, if desired, then transfer immediately to the table to serve.

At the table, the fondue pot should rest over a sterno or alternative heat source, to keep the cheese hot. The heat may need to be adjusted throughout the meal to ensure the cheese does not cool off or burn on the bottom of the pan.

Diners pierce crusty pieces of bread with fondue forks, and should stir the cheese with each dip into the fondue pot, scraping the bottom of the pan as well.

*I mix and melt the fondue in a sauce pan first, then pour it into the fondue pot to serve. If your fondue pot can be placed on the stove, that extra pan would not be necessary.
● Serves: 4-6 ● Prep Time: 30 min. ● Difficulty: Easy