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Ellen Baur's Fondue
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| 800 - 1000 gm combination of the following: | |
| 300 | Gruyere |
| 300 | Emmenthal |
| 300 of either Appenzeller or Vacheron (hard) | |
| 2 tsp | cornflour |
| 2 cloves | garlic swishes in garlic press |
| Bottle | dry white wine |
| Kirsch, about a shot glass | |
| Pepper | |
| nutmeg | |
Put all cheese in heavy pot on stove with the garlic and cornflour. Cook stirring constantly (Figure 8 works well).
As it is melting add wine bit by bit until fairly liquid consistency is achieved.
When starts to bubble, turn off heat.
Add kirsch, pepper and nutmeg.
Turn into fondue pot and serve immediately with chunks of French bread.
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