Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 fl Dry white wine 1/2 fl Kirsch**
Clove garlic Shake pepper
5 1/2 oz Emmental and Gruyere cheese* Grind fresh nutmeg
1 ts Cornstarch 6 oz White bread, cubed

(Note: the above measurements are for *each* person.
Multiply by your number of guests.)

* Grated and mixed half and half. ** This is Swiss cherry firewater:
clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet.

Most good liquor stores should carry it, at least one of the US
brands like Hiram Walker, or else maybe Bols. The best Kirsch is
"Etter" brand from Switzerland, but the odds of your finding it are
minuscule. -- In Switzerland, fondue is usually perpared in a
"caquelon", an earthenware dish with a handle, glazed inside; but
any enamelled saucepan can be used, or a not too shallow fireproof
dish. Rub the inside of the pan with half a cut clove of garlic, and
let it dry until the rubbed places feel tacky. Put the wine in the
dish and bring it to a boil. Slowly start adding cheese to the
boiling wine, and stir constantly until each bit is dissolved, then
add more. When all the cheese is in, stir the kirsch into the
cornstarch well, then add the mixture to the cheese and keep stirring
over the heat until the mixture comes to a boil again. Add freshly
ground pepper and nutmeg to taste. -- Remove the dish to on top of a
small live flame (Sterno or alcohol burner) and keep it bubbling
slowly. Bread should have been cubed ~- about 1-inch cubes -- for
spearing with fondue forks and stirring around in the cheese. The
old custom is that if you accidentally lose the bread into the cheese
from the end of your fork, if you're male, you have to buy a round of
drinks for the table: if you're female, you have to kiss everybody.
(Hmm.) .

Other fondue info: Do not drink water with fondue -- it reacts
unkindly in your stomach with the cheese and bread. Dry white wine
or tea are the usual accompaniments. Another tradition: the "coupe
d'midi", or "shot in the middle", for when you get full: a
thimbleful of Kirsch, knocked straight back in the middle of the
meal, usually magically produces more room if you're feeling too
full. Don't ask me how this works...it just does. -- The crusty bit
that forms at the bottom of the pot as the cheese keeps cooking is
called the "crouton", and is very nice peeled off and divvied up
among the guests as a sort of farewell to dinner.

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