1.Put grated cheeses into a large bowl and toss to
combine. Add the cornstarch and dry mustard and
toss to coat the grated cheese completely.
2.Rub the bottom and lower half of the side of
fondue pot with the cut side of the garlic cloves.
Put the wine into the fondue pot. Turn the
temperature to setting 5 and bring the wine to a
strong simmer.
3.While stirring with a wooden spoon or heatproof
whisk, gradually whisk in the cheese.
4. When all cheese is melted stir in Kirschwasser.
Reduce temperature setting to 3. Should simmer but
never boil
5. Serve with crusted bread, veggies, and potatoes
Originally Submitted
11/19/2011
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