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1 cup dry white wine
1/2 pound Swiss (Emmenthal) cheese, shredded
1/2 pound Gruyere cheese, shredded
4 teaspoons cornstarch
1 teaspoon dry mustard
1 tablespoons kirsch
Nutmeg and pepper
1. In a heavy-bottomed pan over medium heat warm wine--aprox. 10 minutes. (This steo should be done on the stove.)
2. Meanwhile, mix both types of cheeses, cornstarch, and mustard in a bowl.
3. Add cheese mixture to wine, a cup at a time, stirring until fondue is smooth and fully melted. Add kirsch and a pinch of nutmeg and pepper.
4. Transfer contents to a fondue pan and set over a low flame. Check periodically to make sure fondue does not burn. If fondue gets too thick, stir in more wine.
Serve with crusty bread cubes and fresh vegetables.