Rolfs Original Swiss Cheese Fondue

• 1/2 pound Emmentaller cheese, grated
• 1/2 pound Le Gruyere cheese, grated
• 1 clove garlic
• 2 cups dry white wine
• 1 teaspoon cornstarch
• 1 teaspoon water
• Freshly ground black pepper
• 1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side

1. In a bowl, combine the cheeses and put aside.
2. Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat.
3. Add the wine, heat until warm, but not boiling!
4. Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
5. Mix the cornstarch and water in a small bowl and then stir into the cheese.
6. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table.
7. Adjust flame of the burner so the fondue continues bubbling lightly.
8. Place baskets of bread cubes onto the table.
9. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes.
10. Dunk and stir well to bottom of pot.
11. Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
12. Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.

cheese, gruyere cheese, clove garlic, white wine, cornstarch, water, freshly ground black pepper, italian

Taken from www.foodnetwork.com/recipes/danny-boome/rolfs-original-swiss-cheese-fondue-recipe4.html (may not work)