Ingredients:
1/2 pound imported Swiss cheese, shredded
1/2 pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon cherry brandy, such as Kirsch
1/2 teaspoon dry mustard
pinch nutmeg
assorted dippers
Directions: In a small bowl, coat the cheeses with cornstarch and set
aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.
Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
Gradually stir the cheese into the simmering liquid. Melting the cheese
gradually creates a smooth fondue. Once smooth, stir in cherry brandy, mustard
and nutmeg. Serve with chunks of French or Pumpernickel breads or any dipper of your choice. Dip, swirl
and enjoy! ~ Chef ~
