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Classic Cheese Fondue

[whitespace] A recipe for people who can't get enough cheese


  • 2 cloves garlic
  • 1 cup white wine
  • 1/2 lb. Emmenthaler, grated
  • 1/2 lb. Gruyere, grated
  • 1 T. cornstarch
  • 2 T. kirsch
  • Black pepper
  • Nutmeg

Halve the garlic and rub the inside of your fondue pot with it. (You can get a used fondue set at any garage sale--or even just use a regular heavy pot.) Add the wine and bring it to a boil, then add the cheese a little at a time, stirring. If it's not melting, you're adding it too fast.

Dissolve the cornstarch in the kirsch. Add that mixture to the pot, and stir the bubbling cheese for a few more minutes. Season to taste with pepper and nutmeg. Remove the pot to the top of a Sterno or other warmer. Dip cubed bread, stirring.

Serves two.

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From the September 21-October 4, 1998 issue of the Metropolitan.

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