Cheese Fondue (Fondue aux Fromages)

Name: Cheese Fondue (Fondue aux Fromages)
Yield: 4
Ingredients: 1 clove of garlic; 1/2 cup dry white wine (120 ml); 1 tablespoon grated lemon rind; 2 cups grated Gruyère cheese (180 g); 2 cups grated Emmental cheese (180 g); 1 tablespoon cornstarch; 1 tablespoon cherry liqueur; 2 pounds French bread, cut into 2 cm cubes

1
1 clove of garlic
2
1/2 cup dry white wine (120 ml)
3
1 tablespoon grated lemon rind
4
2 cups grated Gruyère cheese (180 g)
5
2 cups grated Emmental cheese (180 g)
6
1 tablespoon cornstarch
7
1 tablespoon cherry liqueur
8
2 pounds French bread, cut into 2 cm cubes

Ingredients

1
1 clove of garlic
2
1/2 cup dry white wine (120 ml)
3
1 tablespoon grated lemon rind
4
2 cups grated Gruyère cheese (180 g)
5
2 cups grated Emmental cheese (180 g)
6
1 tablespoon cornstarch
7
1 tablespoon cherry liqueur
8
2 pounds French bread, cut into 2 cm cubes

Directions

1
Mince the garlic and remove any excess from the fondue pot
2
Place the wine, lemon rind, and cheeses in the fondue pot and cook over high heat, stirring constantly, until the cheese begins to melt (approximately 2 minutes)
3
Reduce the heat to low and continue cooking, stirring, until the cheese is fully melted (almost 15 minutes)
4
Add the cornstarch and cherry liqueur and continue cooking, stirring, until a smooth and creamy consistency is achieved (approximately 7 minutes)
5
Light the candle warmer and place the fondue pot over it
6
Serve by spearing a cube of bread onto a fork and coating it in the melted cheese fondue, making sure to coat it evenly.