Cheese donkers ~ aka Fondue!
1 garlic clove, halved
1 cup dry white wine
1 tsp lemon juice
2 cups (8 oz) Gruyere cheese, shredded
2 cups (8 oz) Emmentaler cheese, shredded
2 tsp cornstarch
2 tbsp kirsch (a clear, colorless cherry brandy; not sweet)
Dash of white pepper
Pinch of nutmeg
Crusty bread cut into larger cubes
In a medium bowl, combine cheeses and toss with cornstarch; set aside.
Rub inside of fondue pot with garlic halves. Add wine and heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch. Add cheese a handful at a time, stirring constantly. Continue stirring until all cheese is completely melted, bubbling gently, and has the appearance of a light cream sauce. Season with white pepper and nutmeg. Serve at the table in your favorite fondue pot. Recipe serves 4.