Geneva Fondue

Name: Geneva Fondue
Yield: 4
Ingredients: 1 clove of garlic, peeled; 400g of Gruyère cheese, cut into thin slices; 200g of Emmental cheese, cut into thin slices; 1 1/3 cups of dry white wine; 1 tablespoon of lemon juice; 1 tablespoon of cornstarch or wheat flour; 1/4 cup of kirsch or brandy (optional); Salt and nutmeg to taste

1
1 clove of garlic, peeled
2
400g of Gruyère cheese, cut into thin slices
3
200g of Emmental cheese, cut into thin slices
4
1 1/3 cups of dry white wine
5
1 tablespoon of lemon juice
6
1 tablespoon of cornstarch or wheat flour
7
1/4 cup of kirsch or brandy (optional)
8
Salt and nutmeg to taste

Ingredients

1
1 clove of garlic, peeled
2
400g of Gruyère cheese, cut into thin slices
3
200g of Emmental cheese, cut into thin slices
4
1 1/3 cups of dry white wine
5
1 tablespoon of lemon juice
6
1 tablespoon of cornstarch or wheat flour
7
1/4 cup of kirsch or brandy (optional)
8
Salt and nutmeg to taste

Directions

1
Mash the garlic clove in a fondue pot
2
Accompany the cheeses with wine, add the cornstarch, lemon juice, and stir vigorously over low heat
3
When the mixture is smooth, let it simmer for 4 minutes over high heat and add the kirsch
4
Before serving, season with salt and nutmeg
5
Serve with Italian bread cubes or raw chive blossoms
6
Serves 4