July/August 2008
- 1 loaf French bread, cubed
- 1 1/2 pounds Swiss cheese (half Gruyere, half Emmenthaler)
- 1 tablespoon cornstarch
- 3 tablespoons Kirschwasser
- 1 clove garlic
- 1 cup dry white wine (Riesling or Chardonnay)
Grate the cheese into a bowl. Sprinkle with cornstarch and toss to coat.
Peel the garlic and cut it in half lengthwise. Rub the inside of a cooking pot with the cut surface of the garlic, then discard the remainder of the garlic.
Add wine to the pot, and heat over medium heat until bubbles just begin to break the surface. Do not boil.
Add cheese mixture, one handful at a time, stirring continually until each addition is melted and smooth. Do not let it come to a boil.
Add the Kirschwasser to the cheese fondue while stirring.
Light the candle or burner in the fondue stand. Serve fondue immediately at the table. Adjust heat so the cheese does not burn.
