Cheese Fondue
By: Flo
Published: Thursday, December 17, 2009 - 12:08am

Ingredients




1 garlic clove, halved crosswise
1 1/2 cups dry white wine preferably Swiss, such as Fendant
1 tablespoon cornstarch
2 teaspoons Kirsch
2 1/2 pounds  emmenthaler cheese , coarsely grated 
2 1/2 pounds  gruyere , coarsely grated 
cubes French bread

Preparation

1 [cave: there may be a mistake in the ingredients and the author meant to say 2 1/2 lbs of cheese all together]


Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. 2 Add wine to pot and bring just to a simmer over moderate heat. 3 Stir together cornstarch and kirsch in a cup. 4 Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). 5 Stir cornstarch mixture again and stir into fondue. 6 Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes. 7 Transfer to fondue pot set over a flame and serve with bread for dipping with long fondue forks or wooden skewers.

Comments:
Anonymous

Swiss wine is going to be a bit difficult to find...you can substiute any dry white wine that has a bit of "fruit" character to it (as opposed to "sweet"). Sauvignon Blanc, Chenin Blanc, Dry Riesling all make good substitutes.
Flo

Are you sure - 5lbs of cheese (2.5 kg) with 2 spoons fo Kirsch - this will not fit a standard caquelon (http://www.foodista.com/tool/KN5WCSJ5/fondue-pot)
When I use 1 kgr (2lbs) for 4 people, my guests have to be transported home lying down as they are so full