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Cheese fondue
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1 pound | Gruyère cheese, coarsely shredded |
1/2 pound | Emmentaler cheese, coarsely shredded |
1 1/2 tablespoons | cornstarch |
1 | garlic clove |
1 cup | dry white wine |
1 tablespoon | Kirsch |
Salt | |
freshly ground white pepper |
Crusty bread cubes, hard salami and small dill pickles, for serving
DIRECTIONS
In a bowl, toss the Gruyère and Emmentaler with the cornstarch. Rub the inside of a cheese fondue pot or medium, enameled cast-iron casserole with the garlic, then add the wine and bring to a simmer. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5 minutes. Stir in the Kirsch and season with salt and pepper. Serve with the bread, salami and pickles.
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