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Cheese Fondu

For Christmas, during cocktail hour

Prep
Cook
Serves 8people
Ingredients
Use fondu pot and only imported cheese will melt properly.
1
clove garlic, cut in half
1 1/2
cups dry white wine
1/2
lb imported Swiss cheese, shredded
1/2
lb imported Swiss or Gruyere, shredded
1
tbsp cornstarch
1
tsp dry mustard
3
tbsp kirsch or brandy
Freshly ground nutmeg and pepper to taste
1
loaf of French bread, cut into 1” cubes, some pieces with crust
Directions
1.
Rub fondu pot with garlic. Add wine and heat slowly until bubbles form and slowly rise to the surface. Combine the cheese, cornstarch and mustard. Add cheese mixture, one spoonful at a time; stir slowly and continuously until blended smooth. It should bubble very slowly. If it gets too hot, the cheese will separate.
2.
Stir in kirsch one tablespoon at a time and again bring to a slow boil. Sprinkle nutmeg and pepper to taste. Bring to table and adjust heat so fondu bubbles slowly. If fondu gets too thick, thin out with heated wine.

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