of Better Cheddar
7 oz Alpage Gruyere (shredded)
7 oz Emmental (shredded)
7 oz Vacharin Fribourgeois (shredded)
1 1/4 cup white wine (light, un-oaked)
1/4 cup Kirsch
1 tbsp cornstarch
1 garlic clove
Nutmeg and black pepper to taste.
Add wine a garlic clove to a sturdy bot. Heat over medium-high heat then add the cheeses one by one. Pause and stir after each cheese, letting each cheese melt before adding another. Dissolve the cornstarch in the Kirsch. When all of the cheese is melted add the Kirsch and cornstarch mixture to the pot and whisk vigorously until the fondue is smooth. Add black pepper and nutmeg to taste. Transfer to a fondue pot and enjoy with crusty bread, apples, cherry tomatoes and anything else that would be good to dip into melted cheese!
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