Fondue Neuchateloise — Basic Fondue

Ingredients

• •1/2 fluid liters dry white wine
• •1 Clove garlic
• •5 1/2 ounce Emmental and Gruyere cheese
• •1 teaspoon cornstarch
• •1/2 fluent liters Kirsch, or Swiss Cherry fire water
• •Shake pepper
• •Grind fresh nutmeg
• •6 ounces white bread

Directions

1. 1In Switzerland, fondue is usually prepared in a caquelon, an earthenware dish with a handle, glazed inside; but any enameled saucepan can be used, or a not too shallow fireproof dish.
2. 2Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky.
3. 3Put the wine in the dish and bring it to a boil.
4. 4Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more.
5. 5When all the cheese is in, stir the kirsch into the cornstarch, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again.
6. 6Add freshly ground pepper and nutmeg to taste.
7. 7Place the dish on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly.
8. 8Cube Bread to about 1 inch cubes
9. 9Serve using fondue forks to stab a piece of bread and stirring around in the cheese.