Ingredients

How to make it

  • First you rub inside of a 4-quart heavy pot with cut sides of garlic, then throw away garlic.
  • Then add your wine to pot and bring just to a simmer over moderate heat.
  • Next you can sir together cornstarch and kirsch in a cup.
  • You want to gradually add cheese to pot and cook, stirring constantly in a zigzag pattern --don't let this boil.
  • Now you stir cornstarch mixture again and stir into uour fondue.
  • Next bring fondue to a simmer and cook this while stirring, until thickened approx. 5 to 8 minutes.
  • Finally you want to transfer to fondue pot set over a flame and serve with bread for dipping.

Reviews & Comments 7

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  • tiffany123 7 years ago
    THNKZ FOR THE RECIPIE IT WAS AWSOME
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    " It was excellent "
    redfish91117 ate it and said...
    This looks superb!! Thanks for the awesome recipe!
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  • jasmine1958 9 years ago
    how do I make a cheese sauce for a cheese fontain?
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  • cookingforfun 9 years ago
    perfect
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    " It was excellent "
    shirleyoma ate it and said...
    Love it, just like when I was in Europe!
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  • pierrekuhn 10 years ago
    Yes, I was about to suggest appenzeller. It's a real winner in a fondue..yum
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    " It was excellent "
    unswissmiss ate it and said...
    Very authentic method. My boyfriend tells me that a proper Swiss fondue MUST be stirred by a fork. You should be able to prepare the fondue directly in the pot, which will save a little bit of cleanup. Don't be afraid of trying different cheeses - there are many combinations here. My favorite is gruyere, appenzeller, and a small amount of vacherin.
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