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Cheese Fondue

From: Jody Rae Prival jp56+@andrew.cmu.edu
Date: Mon, 27 Sep 1993 11:46:48 -0400 (EDT)


4 oz. Gruyere cheese
8 oz. Swiss cheese
1+ tbsp. cornstarch
1 clove garlic
3/4 to 1 cup white wine
1 tbsp. kirsch
French bread cut into 1" cubes

Grate cheese and mix with cornstarch.  Cut garlic clove in half.  Rub
1/2 of garlic over inside of fondue pot.  Cut the other 1/2 clove up
finely and add to pot.  Add wine to pot and heat slowly until it just
bubbles.  Slowly add the cheese mixture, stirring as it melts.  When
smooth, add kirsch and serve with French bread.  Serves 3-4.