Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Emmenthaler cheese,
Shredded
3 tb Flour
Garlic clove, halved
1 1/2 c White wine, preferably Swiss
Neuchatel or other dry,
Delicate
White such as Chablis
1 tb Lemon juice
3 tb Kirsch
Salt, pepper and nutmeg

In a bowl dredge the cheese in flour. Rub the inside of a caquelon or
other fondue pot with halved garlic clove and add wine. Heat on
stovetop until warm but not boiling. Add a little lemon juice. Begin
to add cheese by handfuls, stirring constantly with a wooden spoon
until cheese melts to a creamy sauce consistency. Add Kirsch and
season with salt, pepper and nutmeg. Let mixture come to a boil, then
take to table and set over a lighted burner. Serve with toasted bread
cubes, either Swiss peasant bread or French or Italian.

TASTE SHOW #TS4733

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