Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 Garlic clove
1 2/3 c Dry white wine
1 lb Gruyere cheese, coarsely gra
-ed
2 ts Cornstarch
1/4 c Kirsch (or more)
Nutmeg to taste, freshly gra
-ed
2 French bread, in 1-inch cube

Rub the inside of a heavy saucepan with the garlic, add the wine and
heat it over mod-low heat until it is hot. Add the cheese by
handfuls, stirring. Cook the mixture, stirring, until smooth, keeping
it just below simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere
mixture with nutmeg and pepper to taste. Heat, stirring constantly,
just until it begins to bubble. Do not let it boil. Transfer to a
heated fondue pot and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear bread cubes with
long fondue forks and dip them into the cheese. a 1967 Gourmet Mag.
hippy-dippy favorite

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