STUFF: Recipe for Cheese Fondue
This is a fantastic and authentic Swiss
fondue 
recipe courtesy of Les & Therese Barnette
| 1.5 pounds |
Shredded cheese:
3/4 lb Gruyere, 3/4 lb Emmenthaler or
3/4 lb Gruyere, 1/2 lb Emmenthaler, and 1/4 lb Appenzeller |
| 3 cups |
Dry white wine |
| 2 tablespoons |
Cornstarch |
| 2 |
Garlic cloves |
| Dash |
Nutmeg |
| Pinch |
Pepper |
| 2 tablespoons |
Kirsch |
| 1/2 teaspoon |
Salt (optional) |
| 1 |
Baguette cut in bite size cubes (let your guests help with this activity!) |
1) Rub fondue pot (earthen ware is traditional for cheese fondue, but stainless also works) with peeled garlic.
2) Mix cornstarch and kirsch in a small bowl.
3) Warm wine in fondue pot on your range.
4) Add shredded cheese mix, small amounts at a time, and seasonings while constantly stirring in a figure-eight motion until smooth.
5) Blend in kirsch and cornstarch; continue stirring until blended.
6) Add more wine (carefully!) if consistency seems too thick; your fondue is "just right" when it is perfectly smooth!
7) Transfer the pot to the burner and start dipping/twirling the bite-size cubes of crusty baguette (which continues to stir the fondue)
Bon Appetite!