Title: Cheese Fondue #3
Categories: Cheese
Yield: 4 Servings

2 c White wine
1/2 Clove garlic; pressed
1 lb Gruyere cheese; grated
2 tb Cornstarch
2 tb Kirsch
1/4 ts Nutmeg
1/2 ts Salt

Date: Fri, 22 Mar 1996 15:24:22 -0800

From: Gerald Edgerton

Recipe By: Elizabeth Powell
In the top of a double boiler, heat wine until barely simmering. Add
garlic. Dredge cheese in cornstarch, add to wine and stir until cheese
melts. Add Kirsch and seasonings, continuing to stir until smooth. Turn
into Fondue pot, keep warm over alcohol lamp while serving.

Serve with chunks of French bread, slices of apples and pears, and
quartered carrots to dip in cheese.

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