(4 people)
1 clove garlic
600 g good Swiss cheese (400g Gruyere and 200g
Emmental)
3 dl (about a water glass and a half) dry white
wine
1 teaspoon lemon juice
4 teaspoons cornstarch
aperitif glass of Kirsch
pinch of nutmeg
Slice garlic in half and rub cut side all over
inside of fondue
pot. Discard garlic.
Grate the cheese finely and mix with the cornstarch
in a large bowl
to coat thoroughly. Bring the wine and lemon juice
to a hard boil
and dump in the cheese stirring and beating to
achieve a smooth
consistency. (With a cast iron fondue pot you can
do this directly
in the pot). Remove from heat, add nutmeg and
Kirsch and transfer
to fondue pot adjusting the heat so it's just
dipping temperature.
The bread: Crusty French or Italian style cut in
one-inch cubes,
each piece with a bit of crust. Instruct diners to spear
the bread
through the crust part.
Traditions: Half-way through the fondue the
host/ess offers a
toast and everyone chug-a-lugs a small glass of
Kirsch. Anyone
who
loses his/her bread in the pot pays for the next fondue.