Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Shredded natural Swiss chees 1 tb Lemon juice
2 c Shredded Gruyere cheese (8 o 3 tb Kirsch or dry sherry
1 tb Cornstarch 1/2 ts Salt
1 Clove garlic, cut into halve 1/8 ts White pepper
1 c Dry white wine French bread, cut into 1-inc

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side
of heavy saucepan or skillet and add wine. Heat over low heat just until
bubbles rise to surface (wine should not boil). Stir in lemon juice.
Gradually add cheeses, about 1/2 cup at a time, stirring constantly with
wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt
and white pepper. Remove to earthenware fondue dish and keep warm over low
heat. Spear bread cubes with fondue forks and dip and swirl in fondue with
stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated
wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted
for Gruyere cheese.

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