Cheese Fondue

Cheese Fondue

Ingredients:

•1 garlic clove, halved crosswise
•1 1/2 cups dry white wine (preferably Swiss)
•1 tablespoon cornstarch
•2 teaspoons kirsch
•1/2 lb Emmental cheese, coarsely grated (2 cups)
•1/2 lb Gruyère cheese, coarsely grated (2 cups)
• cubes of French bread on fondue forks or long wooden skewers
•Special equipment: a fondue pot

Directions:

• Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. 

• Add wine to pot and bring just to a simmer over moderate heat.

• Stir together cornstarch and kirsch in a cup.

• Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). 

• Stir cornstarch mixture again and stir into fondue. 

• Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

• Transfer to fondue pot set over a flame and serve with bread for dipping.

Enjoy...