Emmental Cheese Fondue

Emmental Cheese Fondue

Ingredients:
600 g cheese, half emmental, half gruyere, or all gruyere
1 clove garlic (or more)
3 dl dry white wine
1 small glass kirsch
1 tsp cornstarch
1 pinch (knife point) baking soda

Directions:
nutmeg
pepper or paprika
Chop the cheese into 1 inch cubes. Put the wine, cheese, and garlic into a fondue
pot (preferably ceramic). Heat over a medium flame, stirring constantly until the
mixture melts and mixes. Add the cornstarch and the grated nutmeg, mixed into the
kirsch. Let the whole cook 2 or 3 more minutes. Add the baking soda and proudly
carry your work of art to the table where you will complete the seasoning with
pepper or paprika. Bon appetit.
e-book://Pages/fondue_recipes.htm 3/16/2003
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