Swiss Cheese Fondue

 

1/2 pound Gruyère, shredded

1/2 pound Emmentaler, shredded

1/2 pound Appenzeller, shredded

Use 1 pound Gruyère and 1/2 pound Emmentaler if you can't find Appenzeller Cheese

1 garlic clove

1 1/2 cups dry white wine

1 tablespoon Kirsch  

1 tablespoon Maizena

freshly ground pepper 

freshly grated nutmeg

1/2 teaspoon baking powder

1 day old Baguette or other rustic bread, cut in bite size pieces

1. rub a Caquelon, or a medium enameled cast-iron pot with garlic clove

2. turn heat to medium, add wine and heat well. Add shredded cheese, and using a wooden spoon, stir the cheese in 8 figures until cheese has melted completely.

3. dissolve Maizena in Kirsch, and add to cheese mixture, stirring continuously until cheese and wine has combined 

4. add a good pinch of pepper and nutmeg

5. place Caquelon over a Fondue burner on low, and always stir while dipping bread pieces into cheese fondue to avoid the cheese from separating

You can also dip in cooked potatoes, mushrooms, pickles and many others!