1 clove garlic
1 1/2 cups dry white Swiss wine, Neuchatel
1 tablespoon lemon juice
1/2 pound Switzerland Swiss cheese, grated
1/2 pound Natural Gruyere, grated
3 tablespoons Kirsch
1 tablespoon cornstarch
Accompaniment:
2 loaves crusty Italian or French bread, cut into cubes
Rub the inside of a pan with the cut garlic clove.
Add the wine and place on the stove over medium heat.
When the wine is hot, but not boiling, add
the lemon juice. Add the cheeses in batches, stirring
constantly with a wooden spoon until cheese is melted
and it has an appearance of a light creamy sauce.
In another bowl, combine the Kirsch and cornstarch.
Add to the fondue mixture and allow to boil for
about 15 seconds.
Add pepper and nutmeg to taste.
Remove the pan from the stove and place on a lighted
burner on top of the table.
Serve with cubes of bread.
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