2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmentaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)
Rub an earthenware casserole, chafing dish or fondue pot with cut garlic.
Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir
in cheese bits (grated cheese tends to lump).
When melted, stir in cornstarch that has been dissolved in Kirsch.
Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling
lightly over LOW heat or it will toughen. If it becomes too thick, add a little
preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in
a little wine, then warm slightly.
Serve with bread cubes that guests can spear on fondue forks, then dip into
the cheese mixture.
Serve a tossed salad on the side and offer fruit for dessert. Accompany
with Kirsch, Neuchatel wine or beer.