Cheese Fondue

Name: Cheese Fondue
Yield: 4
Ingredients: 1 clove garlic; 2 cups white wine; 700 g grated cheddar cheese; 2 tablespoons cornstarch; 2 tablespoons Kirsch or brandy; White peppercorns to taste; French bread

1
1 clove garlic
2
2 cups white wine
3
700 g grated cheddar cheese
4
2 tablespoons cornstarch
5
2 tablespoons Kirsch or brandy
6
White peppercorns to taste
7
French bread

Ingredients

1
1 clove garlic
2
2 cups white wine
3
700 g grated cheddar cheese
4
2 tablespoons cornstarch
5
2 tablespoons Kirsch or brandy
6
White peppercorns to taste
7
French bread

Directions

1
Rub the bottom and sides of a fondue pot (preferably earthenware, but also stainless steel or ceramic) with garlic
2
Add wine and let it simmer until almost boiling point (but not boil)
3
Add grated cheese in handfuls, stirring with a wooden spoon until melted
4
Mix Kirsch or brandy with cornstarch
5
Add to the pot while stirring constantly
6
Cook for several minutes until thick and creamy, season with white peppercorns
7
Place over a candle on the table
8
Cut the bread into cubes, so each one has a piece of crust
9
The fondue pot remains in the center of the table
10
To serve, each person spears a cube of bread onto a skewer or fork and dips it into the fondue while wrapping with melted cheese
11
Serves 4
12
VARIATIONS:
13
If desired, substitute the 700 g cheddar cheese with:
14
300 g Italian cheese and 300 g Minas cheese grated coarse
15
400 g melted cheese and 400 g Cheddar cheese grated coarse
16
300 g cheddar cheese and 400 g melted cheese grated coarse
17
Note: If there is difficulty getting the cheeses to melt and form a cream before thickening, add cornstarch dissolved in brandy to a blender and blend well, then return to pot and cook for a few minutes until slightly thickened.