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“This is a basic cheese fondue made with two varieties of cheese from Switzerland. If you can't find Emmentaler cheese you can substitute whatever swiss cheese you usually use. The recipe suggests using Neuchatel white wine, I am not familiar with this wine, but any dry white will do. I found this recipe in a Time Life World Cookbook, published in 1970. Posted for ZWT.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl toss the cheeses with the cornstarch until well combined.
  2. In a 2 quart saucepan bring the wine and garlic clove to a boil. Let boil for 2 minutes then remover the garlic. Lower heat so the wine is barely simmering.
  3. Add the cheese a handful at time stirring constantly with a fork. Stir until the cheese is completely melted before adding more cheese.
  4. When the fondue is creamy and smooth stir in the kirsch, nutmeg, and pepper. Taste to check for proper seasoning.
  5. Pour into a fondue pot and keep warm over flame. Serve with the bread cubes.

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