1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove -- halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch
In a large bowl combine the cheeses and cornstarch
and toss to coat.
Rub the inside of a heavy saucepan with the garlic
and discard the
garlic. Add the wine and lemon juice and bring the
mixture to a boil. Stir in the
cheese mixture gradually over moderate heat,
stirring until smooth.
Stir in the kirsch, if desired. Season with pepper
and nutmeg. Simmer
mixture for 2-3 minutes and transfer to a fondue
stand set over a low
flame. Serve immediately, taking care to remember
to continually stir
the fondue to prevent it from separating.
Yield:
serves 4-6