1 split clove of garlic
1 cup dry white wine
1 lb swiss or gruyere cheese, finely grated
2 tsp corn starch
4 tsps Kirsch or Brandy
Freshly ground pepper
French Bread in 1" cubes
Rub pot with garlic. Heat wine until it begins to bubble (do not boil), toss cheese with corn starch and add a handful at a time to hot wine. Continually stir until cheese is melted and smooth. Stir in Kirsch and sprinkle with pepper. If fondue becomes too thick, add a little pre-heated wine. If it tends to separate, add 1/2 tsp cornstarch to a little heated wine and stir in.
Rub pot with garlic. Heat wine until it begins to bubble (do not boil), toss cheese with corn starch and add a handful at a time to hot wine. Continually stir until cheese is melted and smooth. Stir in Kirsch and sprinkle with pepper. If fondue becomes too thick, add a little pre-heated wine. If it tends to separate, add 1/2 tsp cornstarch to a little heated wine and stir in.
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