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CHEESE FONDUE (serves 4)
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1 clove garlic split in half.
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1-1/2 cups dry white wine
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1 pound cheese (1/2 lb Emmanthal, 1/4 lb Gruyere, 1/4 lb Appenzell) finely shredded.
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3 tablespoons cornstarch
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1 tablespoon water
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2 tablespoons Kirsch
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salt
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pepper
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paprika
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2 loaves French bread.
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For making fondue, use a rather deep baking dish with a glazed interior or an earthenware
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pot.
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Rub side and bottom of dish with garlic. Pour in the wine and set over very slow heat.
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When the wine is heated to the point at which air bubbles rise to the surface (it must not
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boil), stir constantly with a fork adding the cheese by handfuls, pausing until each handful
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is completely dissolved before adding another.
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Add a dash of salt and pepper.
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Cheese and wine won't be blended yet. Now make a smooth paste of cornstarch, Kirsch,
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and water. Using wire whip, stir cornstarch mixture into melted cheese and wine. Cook
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over medium heat and stir 2 to 3 minutes or until fondue is creamy. Paprika to taste. Cut
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bread into bite-sized pieces each of which must have at least one side of crust
