Ingredients:
10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread
Procedure:
Cut bread into 1/2 - 3/4 inch cubes. Rub serving dish with garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses, stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch - Kirschwasser mixture to the melted cheese, stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.
10 oz. grated Swiss Cheese
10 oz. Grated Gruyere Cheese
15 oz. White Wine (dry)
2 oz. Kirschwasser (cherry brandy)
1 clove Garlic
3 teaspoons Cornstarch
pinch Nutmeg & Pepper
2 lbs. French Bread
Procedure:
Cut bread into 1/2 - 3/4 inch cubes. Rub serving dish with garlic, and add bread cubes.
Mix cornstarch and Kirschwasser together.
Heat wine until it starts to boil. Then add the grated cheeses, stirring constantly until the cheese has melted. Do not boil.
Add the cornstarch - Kirschwasser mixture to the melted cheese, stirring until it is a creamy consistency. Add nutmeg and pepper.
Serve at once in a fondue pot.
