Title: Classic Swiss Cheese Fondue
Categories: Appetizer Cheese
Yield: 6 Servings

1 Garlic clove, cut in half 2 c Dry white wine, Neuchatel, ~ Rhine or Chablis 1 lb Emmenthaler or Gruyere, or a ~ mix, finely cut not grated 3 tb Corn starch 3 tb Kirsh or brandy Salt Black pepper 1 pn Nutmeg 2 Loaves crusty French or Italian bread (baguettes)

Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat; DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer.

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