Classic Cheese Fondue
1 garlic clove, finely minced
1 cup dry white wine
2 cups (8 oz) Gruyere, grated
2 cups (8 oz) Emmentaler, grated
2 teaspoon cornstarch
2 tablespoon Kirschwasser
¼ teaspoon ground nutmeg
Add the minced garlic, nutmeg, dry white wine to the fondue pot and heat in the microwave until bubbly. (About 2 to 3 minutes). Add the cheese to the liquid and microwave for 2 to 3 more minutes until cheese is melted. In a small bowl, blend the cornstarch and Kirschwasser, then add to the cheese mixture and stir to combine. Light the flame on the fondue pot and place the vessel on top to continue to heat until it is thick and smooth. Serve with bread cubes for dipping. (*Note: If the fondue is too runny, add more grated cheese slowly until you achieve the desired consistency)
By Lisa Crossett, Resident since 2001