Cheese Fondue 1 cup dry white wine 1/2 pound Swiss (Emmenthal) cheese, shredded 1/2 pound Gruyere cheese, shredded 4 teaspoons cornstarch 1 teaspoon dry mustard 1 tablespoons kirsch Nutmeg and pepper 1. In a heavy-bottomed pan over medium heat warm wine--aprox. 10 minutes. (This steo should be done on the stove.) 2. Meanwhile, mix both types of cheeses, cornstarch, and mustard in a bowl. 3. Add cheese mixture to wine, a cup at a time, stirring until fondue is smooth and fully melted. Add kirsch and a pinch of nutmeg and pepper. 4. Transfer contents to a fondue pan and set over a low flame. Check periodically to make sure fondue does not burn. If fondue gets too thick, stir in more wine. Serve with crusty bread cubes and fresh vegetables. |