Fondue. Lovely lovely cheese fondue.
1/2 cup Emmental Cheese shredded.
1/2 cup Gruyere Cheese shredded.
1/2 cup of dry white wine
1 T. Cornstarch
2 T. Kirsch (cherry flavored brandy)
1 garlic clove
In a heavy pot, rub garlic clove all over sides and bottom of pot. Leave in pot. Add wine and simmer. Add shredded cheeses gradually, over low to medium heat, mix in a zig-zag motion as it melts. Add cornstarch and Kirsch.
When mixture is completely melted, put in fondue pot. If the fondue is too liquid, add more cheese and, conversely, if too thick, add more wine.
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