French Cheese Fondue

By PotsandPains

What's better on a winter night than bread, potatoes, or cornichons dipped in melted cheese? Kirschwasser cherry brandy adds a traditional touch.

Ingredients

• ounces cheese in 3 equal parts of grated:
• Emmentaler or Appenzeller;
• Gruyére or Beaufort;
• Compte
• 1 clove garlic, halved lengthwise
• 1 3/4 cups dry white wine
• 1 dash pepper
• 1 dash nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon Kirschwasser
• DIPPING ITEMS:
• Day old bread
• Cornichons
• Boiled new potatoes

Preparation

Step 1

Grate all preferred cheeses.

Dice day old bread; strain cornichons; boil and drain potatoes.

Rub fondue pot with garlic clove.
Mix cornstarch and Kirschwasser, making sure it is thick but fluid. Adjust if needed.

Over medium heat bring wine to a boil. While waiting for wine to boil, add pepper and nutmeg. When wine is boiling, add grated cheese and melt by stirring with a wooden spoon in a figure 8 pattern.

Once cheese is melted add cornstarch/Kirschwasser to get right consistency. Should thinly coat items dipped into the mixture.