By Cole :: October 24, 2004 @ 12:49 PM
• 4 oz. Gruyere cheese
• 8 oz. Swiss cheese
• 1+ tbsp. cornstarch
• 1 clove garlic
• 3/4 to 1 cup white wine (Gewurztraminer preferred)
• 1 tbsp. kirsch
French bread cut into 1" cubes, apples, boiled new potatoes.
Grate cheese and mix with cornstarch. Cut garlic clove in half. Rub 1/2 of garlic over inside of fondue pot. Cut the other 1/2 clove up finely and add to pot. Add wine to pot and heat slowly until it just bubbles. Slowly add the cheese mixture, stirring as it melts. When smooth, add kirsch and serve with French bread. Serves 3-4.