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1 lb. Gruyere Cheese
8 oz. Emmentaler Cheese
1 1/2 cups. Dry White Wine
1 tsp. Fresh Lemon Juice
4 Tbls. Cornstarch
1 1/2 tsp. Kirsch
2 - 3 turns of a pepper mill
Pinch of fresnly grated nutmeg
grate the cheese and mix them in the pot. Add
wine, lemon juice, and cornstarch and stir over
medium heat until cheese melts.
with a wooden spoon in a figure 8 motion to
keep the cheese from getting stringy.
in kirsch, pepper and nutmeg and cook a bit
longer until smooth and creamy.
the pot to the burner on the table, where the
fondue can simmer.
French bread or grilled sourdough will be great
its first use, an unglazed clay fondue pot should
have a mixture of milk and water cooked in it
to season. Glazed ceramic or enameled cast iron
can be used without seasoning.