Dip - Swiss Fondue
Posted: 02 Mar 2017, 07:40
10 ounces gruyere cheese, grated
15 ounces dry white wine
2 ounces kirschwasser ( cherry brandy)
1 garlic clove
3 teaspoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon pepper
French bread
Cut bread into 1/2 - 3/4 inch cubes. Rub serving dish with garlic and add bread cubes. Mix cornstarch and brandy together. Heat wine until it starts to boil. The add grated cheeses, stirring constantly until the cheese has melted. DO NOT B OIL. Add the cornstarch mixture to the melted cheese, stirring until it is a cream consistency. Add nutmeg and pepper. Serve at once in fondue pot.