Cheese Fondue

1. 1

   Rub sides and bottom of fondue pot with cut garlic.

2. 2

   Add wine and heat slowly until bubbles form and rise to surface.

3. 3

   Combine cheeses, cornstarch and mustard, a spoonful at a time, stirring slowly and continuously into a smooth sauce.

4. 4

   (Stir in a figure eight.)

5. 5

   Add Kirsch (brandy), one tablespoon at a time (1/2 jigger) and again bring to slow boil.

6. 6

   Sprinkle with nutmeg and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.