Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Garlic clove, 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)

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.

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