Cheese Fondue(Serves 6)

• 1 garlic clove, cut in half
• 1 c. dry white wine
• 1 tsp. lemon juice
• 8 oz. Gruyere cheese, cut into small cubes
• 8 oz. Emmenthaler cheese, cut into small cubes
• 2 tsp. cornstarch, dissolved in 1 tsp. wine
• 1/4 tsp. black pepper
• 1/4 tsp. Kirsch
• dash of cayenne pepper
• 1 baguette, cut into quarters lengthwise and then into 1-inch slices crosswise

1. Rub garlic halves around a saucepan and discard.
2. Pour wine and lemon juice into pan and place over low heat.
3. When liquid is hot, add the cheese cubes and stir until they melt and mixture is blended.
4. Add cornstarch mixture, pepper and cayenne.
5. Cook, stirring constantly, for 2 minutes or until mixture thickens.
6. Do not allow to boil.
7. Stir in Kirsch and beat for 1 minute.
8. Pour cheese mixture into fondue pot over low heat.
9. Serve with bread cubes.
10. Makes 6 servings.

garlic, white wine, lemon juice, gruyere cheese, emmenthaler cheese, cornstarch, black pepper, cayenne pepper, baguette

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771402 (may not work)