Cheese Fondue

• 1 clove garlic split in half.
• 1-1/2 cups dry white wine
• 1 pound cheese (1/2 lb Emmanthal, 1/4 lb Gruyere, 1/4 lb Appenzell) finely shredded.
• 3 tablespoons cornstarch
• 1 tablespoon water
• 2 tablespoons Kirsch
• salt
• pepper
• paprika
• 2 loaves French bread.

1. CHEESE FONDUE (serves 4)
2. 1 clove garlic split in half.
3. 1-1/2 cups dry white wine
4. 1 pound cheese (1/2 lb Emmanthal, 1/4 lb Gruyere, 1/4 lb Appenzell) finely shredded.
5. 3 tablespoons cornstarch
6. 1 tablespoon water
7. 2 tablespoons Kirsch
8. salt
9. pepper
10. paprika
11. 2 loaves French bread.
12. For making fondue, use a rather deep baking dish with a glazed interior or an earthenware
13. pot.
14. Rub side and bottom of dish with garlic. Pour in the wine and set over very slow heat.
15. When the wine is heated to the point at which air bubbles rise to the surface (it must not
16. boil), stir constantly with a fork adding the cheese by handfuls, pausing until each handful
17. is completely dissolved before adding another.
18. Add a dash of salt and pepper.
19. Cheese and wine won't be blended yet. Now make a smooth paste of cornstarch, Kirsch,
20. and water. Using wire whip, stir cornstarch mixture into melted cheese and wine. Cook
21. over medium heat and stir 2 to 3 minutes or until fondue is creamy. Paprika to taste. Cut
22. bread into bite-sized pieces each of which must have at least one side of crust

garlic, white wine, cheese, cornstarch, water, salt, pepper, paprika, loaves

Taken from www.epicurious.com/recipes/member/views/cheese-fondue-51679211 (may not work)