Title: Classic Swiss Cheese Fondue
Categories: Cheese
Yield: 6 Servings

1 Clove garlic; cut in half
2 c Dry white wine; neuchatel,
-rhine or chablis
1 lb Emmenthaler or gruyere; or a
-mix; finely cut not grated
3 tb Corn starch
3 tb Kirsh or brandy
Salt
Black pepper
1 pn Nutmeg
2 Loaves crusty french or
-italian bread (baguettes)

From: mike.henley@yob.com (Mike Henley)

Date: Sat, 5 Mar 94 10:03:00 -0600
Rub an earthenware casserole or chafing dish or fondue pot with cut garlic.
Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually
stir in cheese bits (grated cheese tends to lump). When melted, stir in
corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg;
stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or
it will toughen.

If it becomes too thick, add a little preheated wine. If it separates, add
1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly.

Serve with bread cubes that guests can spear on fondue forks, then dip into
the cheese mixture. Serve a tossed salad on the side and offer fruit for
dessert. Accompany with Kirsh, neuchatel wine or beer.

From: 'The Houston Chronicle Food Section' - 2 MAR 1994

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