Ingredients

1 x garlic clove halved
2 tsp cornstarch
2 Tbsp. kirsch
1 1/2 c. dry white wine
1/4 tsp sweet paprika
1/4 tsp freshly-grated nutmeg
1/4 tsp freshly-grnd black pepper
12 ounce Belsano cheese shredded
4 ounce Gruyere cheese shredded
4 ounce Appenzeller cheese shredded Vegetables Boiled potatoes Grapes Apples Cornichons Pickled onions Day-old sourdough bread

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Cheese Fondue With Ingrid

Servings: 4

Rub the inside of a large, wide-mouthed ceramic, porcelain, or possibly enameled cast-iron pot with garlic. Dissolve cornstarch in kirsch, and set aside.
Pour wine into pot, and bring to a simmer over medium heat. Add in paprika, nutmeg, and pepper. Stir in cheese. Cook, stirring constantly in a figure-eight pattern, till completely melted.
Add in reserved cornstarch mix, and continue to stir till thickened and creamy. Serve immediately with desired choice of vegetables, fruits, or possibly bread.
This recipe yields 4 servings.
Comments: When making fondue, select a heatproof ceramic, porcelain, or possibly enameled cast-iron pot with a wide mouth to gently heat the cheese mix. For the smoothest results, use only aged, imported cheeses such as Belsano, Gruyere, and Appenzeller; processed cheeses emit an oily residue and will not heat as well.