Traditional Cheese Fondue

1. 1

   Rub the inside of a 4 quart heavy fondue pot with the cut sides of the garlic to flavour the pot.

2. 2

   Discard garlic.

3. 3

   Add the wine to the pot and bring to a mild simmer over medium heat.

4. 4

   In a separate small bowl mix together the cornstarch and the kirsch.

5. 5

   Gradually add both cheeses to the wine pot and cook, stirring constantly in a zigzag pattern (not in a circular motion) this is done to prevent the cheese from clumping, do this until the cheese is just melted and creamy do not allow this mixture to boil.

6. 6

   Stir cornstarch mixture again and then stir into fondue.

7. 7

   Bring fondue to a simmer and cook, stirring, until thickened about 5-8 minutes.

8. 8

   Transfer cheese fondue mixture to a fondue pot set over flame and serve with cubed bread for dipping.

9. 9

   Serves6.

10. 10

    Canadian Food Network

* Per serving · 4 servings · Values may vary.

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