Cheese Fondue (Fondue Neufchâteloise)2 cups shredded natural (not process)
Swiss cheese (8 ounces)
2 cups shredded Gruyère cheese (8 ounces)
1 tablespoon cornstarch
1 clove garlic, cut into halves
1 cup dry white wine
1 tablespoon lemon juice
3 tablespoons kirsch or dry sherry
1/2 teaspoon salt
1/8 teaspoon white pepper
French bread, cut into 1-inch cubes Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet; add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish; keep warm over low heat. Spear bread cubes with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. Yields 4 to 6 servings.
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