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How to make it

  • Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with cornstarch.
  • Set aside.
  • Rub the inside of a 4-quart pot with the garlic, then discard.
  • Over medium heat, add the wine and lemon juice and bring to a gentle simmer.
  • Gradually stir the cheese into the wine.
  • Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up.
  • Cook until the cheese is just melted and creamy.
  • Do not let boil.
  • Once smooth, stir in kirsch, mustard and nutmeg.
  • Transfer the cheese to a fondue serving pot, set over a flame to keep warm. I
  • If your pot is thin-bottomed, a lit candle will probably do. If thick-bottomed, you can use a small Sterno.
  • Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot.
  • Spear dipping foods with fondue forks or wooden skewers. Dip to coat with the cheese, and eat.

Reviews & Comments 2

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    " It was excellent "
    iamcharmed ate it and said...
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    " It was excellent "
    tristar ate it and said...
    Made this last night for New Years Eve (2009). One of the best I've ever made and will be my new standard.
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    " It was excellent "
    noir ate it and said...
    A ^5 for sure! I adore Fondue!:)
    Was this review helpful? Yes Flag

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