Swiss Fondue

1. 1

   In a large bowl toss the cheeses with the cornstarch until well combined.

2. 2

   In a 2 quart saucepan bring the wine and garlic clove to a boil.

3. 3

   Let boil for 2 minutes then remover the garlic.

4. 4

   Lower heat so the wine is barely simmering.

5. 5

   Add the cheese a handful at time stirring constantly with a fork.

6. 6

   Stir until the cheese is completely melted before adding more cheese.

7. 7

   When the fondue is creamy and smooth stir in the kirsch, nutmeg, and pepper.

8. 8

   Taste to check for proper seasoning.

9. 9

   Pour into a fondue pot and keep warm over flame.

10. 10

    Serve with the bread cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.