Cheese Fondue (Fondue Neufch Teloise)

Yield: 4 to 6 servings

Ingredients

• 2 cups (8 ounces) shredded natural (not process) Swiss cheese
• 2 cups (8 ounces) shredded Gruyere cheese
• 1 tablespoon cornstarch
• 1 clove garlic, cut into halves
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 3 tablespoons kirsch or dry sherry
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• French bread, cut into 1 inch cubes

Instructions

1. Toss cheeses with cornstarch until coated.
2. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil).
3. Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted.
4. Stir in kirsch, salt and white pepper.
5. Remove to earthenware fondue dish; keep warm over low heat.
6. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.