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Cheese Fondue

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Serves 4-6


1/2 lb Emmentaler cheese, grated
1/2 lb Gruyere cheese, grated
2 tablespoons cornstarch
1 cup white wine
1 cup chicken broth
1 clove garlic, minced
1 tablespoon Kirsch (cherry liqueur), optional


  1. In saucepan combine wine, broth & garlic. Bring to a boil, then turn down to simmer.
  2. In separate bowl combine both cheeses with cornstarch. Working in small batches, add a little cheese mixture at a time, making sure to melt each addition until completely smooth. Then add the kirsch, if you like, or red pepper flakes. You can substitute cheese such as a Smoked Gouda, Stilton or Manchego. Serve in a fondue pot, making sure to stir often to keep a perfect consistency. Serve with chunks of bread, sliced apples, steamed vegetables -you name it! Enjoy!
Course: Appetizer
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