Swiss Fondue

A recipe given to me by Swiss friends when I visited them many years ago. It is our family’s Christmas Eve tradition.

Ingredients

• 1 garlic clove, halved
• 1 pound Gruyere cheese, grated
• 1/2 pound Emmentaler cheese, grated
• 1 cup dry white wine
• 1 T + 1 tsp cornstarch
• 1 tsp lemon juice
• 1 1/2 T kirsch
• Freshly ground black pepper
• Bread cubes for dipping

Directions

1. Rub the inside of the cheese fondue pot with garlic clove; discard clove
2. Combine the cheeses, wine, cornstarch, and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally (use a figure 8 to stir), until cheeses begin to melt.
3. Reduce heat to low. Add the kirsch and a generous pinch of pepper and cook, stirring gently in a figure 8, until creamy and smooth, about 3 minutes. (don’t overcook)
4. Serve at once.