Ingredients
1 clove garlic
2 cups white wine
3/4 to 1 lb emmanthaler cheese
3/4 to 1 lb grueyer cheese
2 tblsp corn starch
4 to 6 tblsp kirsch
pinch of nutmeg
pinch of white pepper
Preparation
Generously rub garlic clove in pot. Pour in white wine and bring to slow boil. Add cheese 1/4 lb at a time. Always use a wooden spoon and stir ingredients in same direction in figure 8’s. Mix corn starch and kirsch in seperate bowl and then slowly add to fondue until it thickens (may not need to add all). Sprinkle with nutmeg and white pepper.
