Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Shredded natural Swiss chees
2 c Shredded Gruyere cheese (8 o
1 tb Cornstarch
1 Clove garlic, cut into halve
1 c Dry white wine
1 tb Lemon juice
3 tb Kirsch or dry sherry
1/2 ts Salt
1/8 ts White pepper
French bread, cut into 1-inc

Toss cheeses with cornstarch until coated. Rub garlic on bottom and
side of heavy saucepan or skillet and add wine. Heat over low heat
just until bubbles rise to surface (wine should not boil). Stir in
lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring
constantly with wooden spoon over low heat until cheeses are melted.
Stir in kirsch, salt and white pepper. Remove to earthenware fondue
dish and keep warm over low heat. Spear bread cubes with fondue forks
and dip and swirl in fondue with stirring motion. If fondue becomes
too thick, stir in 1/4 to 1/2 cup heated wine. NOTE: An additional 2
cups shredded Swiss cheese can be substituted for Gruyere cheese.

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