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Basic Cheese Fondue Recipe


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

 Basic Cheese Fondue Recipe


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

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