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| Cheeses have different fat and moisture contents and therefore react differently to heat. When |
| making fondue, select cheeses that melt well and yield a smooth, creamy consistency. |
| 10 oz. Emmentaler cheese, grated |
| 10 oz. Gruyère cheese, grated |
| Pinch of freshly ground white pepper |
| Pinch of freshly ground nutmeg |
| 1-lb. loaf French bread, cubed |
| Rub the inside of a 4-quart saucepan with the garlic halves; discard the garlic. Pour the wine and |
| lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, |
| stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 minutes. |
| In a small bowl, whisk the cornstarch and kirsch until blended. As soon as the cheese mixture |
| begins to bubble, add the cornstarch mixture. Continue to cook gently, 2 to 3 minutes more, then |
| stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, |
| stirring occasionally, until ready to serve. |
| When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm |
| according to the manufacturer's instructions. Set the fondue on the table and serve with bread |
| cubes and individually marked fondue forks for dipping. Serves 6. |
| Adapted from The Fondue Cookbook (Hamlyn, 1999). |
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