CHEESE FONDUE
2 c. gruyere cheese
2 c. Swiss cheese (not processed)
3 tbsp. Kirsch or cooking sherry
1 tbsp. lemon juice
1 c. white wine
1 clove garlic
1 tbsp. cornstarch
White pepper
Salt
Grate cheeses and toss with cornstarch, reserve. Rub inside of fondue dish with garlic. Add wine. Do not bring to boil. Heat until tiny bubbles form in fondue dish. Add grated cheeses and lemon juice. Stir until smooth. Remove from heat. Add kirsch or cooking sherry, white pepper and salt to taste. Serve with cubed crusty French bread.
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