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Classic Swiss Cheese Fondue

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      Title: CLASSIC SWISS CHEESE FONDUE
 Categories: Appetizers, Cheese
      Yield: 6 Servings
 
 
        1    Garlic clove, cut in half
        2 c  Dry white wine, Neuchatel, ~ Rhine or Chablis
        1 lb Emmenthaler or Gruyere, or a ~ mix, finely cut not grated
        3 tb Corn starch
        3 tb Kirsh or brandy Salt Black pepper
        1 pn Nutmeg
        2    Loaves crusty French or Italian bread (baguettes)
  
  Rub an earthenware casserole or chafing dish or fondue pot with cut
  garlic. Pour in wine and bring to a simmer over low heat; DO NOT
  BOIL. Gradually stir in cheese bits (grated cheese tends to lump).
  When melted, stir in corn starch that has been dissolved in Kirsh.
  Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese
  bubbling lightly over LOW heat or it will toughen. If it becomes too
  thick, add a little preheated wine. If it separates, add 1/2 teaspoon
  of corn starch dissolved in a little wine, then warm slightly. Serve
  with bread cubes that guests can spear on fondue forks, then dip into
  the cheese mixture. Serve a tossed salad on the side and offer fruit
  for dessert. Accompany with Kirsh, neuchatel wine or beer.
 
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