Cheese Fondue

• 1 lb. finely grated Swiss cheese (half Emmenthaler and half Gruyere is the ideal mix)
• 1 c. dry white wine (not cooking wine)
• 2 cloves garlic, peeled
• 2 jiggers Kirsch
• 2 tsp. cornstarch
• pepper
• nutmeg
• French bread, cut into 1-inch cubes
• 6 medium sized shelled and deveined shrimp (per person)

1. Rub the fondue pot (earthenware) well with the garlic.
2. Pour the wine and 1/3 of the cheese into the pot and put on stove over medium heat.
3. Start stirring in a figure 8 motion and keep on stirring as you add the rest of the cheese.
4. Cook, stirring all the time, until it starts to boil.
5. Add cornstarch, mixed with Kirsch and bring once more to a boil.
6. Quickly season with pepper and a pinch of nutmeg.
7. Place on chafing dish burner.
8. Adjust flame so that the fondue will simmer throughout the meal.
9. When you dip your bread into the cheese, give the cheese mixture a good stir from the bottom.

swiss cheese, white wine, garlic, jiggers, cornstarch, pepper, nutmeg, bread, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=915199 (may not work)