Cheese Fondue Recipe

• 12 ounces shredded Emmentaler or Jarlsberg cheese (about 5 cups)
• 12 ounces shredded Gruyere or Comte cheese (about 5 cups)
• 3 tablespoons cornstarch or all-purpose flour
• 2 teaspoons ground mustard
• 1 medium garlic clove, halved
• 1 1/2 cups dry white wine
• 1 tablespoon Kirsch (optional)
• 1 (8-ounce) dry salami, peeled and cut into medium dice, for dipping
• 1 baguette, large dice, for dipping
• 1 pound new potatoes, boiled, cooled, and quartered, for dipping

1. Toss the cheeses, cornstarch or flour, and ground mustard in a large bowl with your fingers until thoroughly combined; set aside.
2. Rub the cut sides of the garlic halves all over the inside of a medium saucepan.
3. Add the wine and bring to a boil over medium heat.
4. Add the cheese mixture to the saucepan a handful at a time, stirring between additions, until all the cheese has been added and is melted, and a smooth mixture has formed.
5. Add the Kirsch, if using, and stir to combine.
6. Transfer the mixture to a fondue pot and serve immediately with dipping accouterments.

cheese, gruyere, cornstarch, ground mustard, garlic, white wine, salami, baguette, potatoes

Taken from www.chowhound.com/recipes/cheese-fondue-29304 (may not work)