Recipe - Swiss Cheese Fondue

2 cup Shredded natural Swiss chees
2 cup Shredded Gruyere cheese (8 o
1 tablespoon Cornstarch
1 Clove garlic, cut into halve
1 cup Dry white wine
1 tablespoon Lemon juice
3 tablespoon Kirsch or dry sherry
One half teaspoon Salt
1/8 teaspoon White pepper
French bread, cut into 1inc

Toss cheeses with cornstarch until coated. Rub garlic on bottom and side
of heavy saucepan or skillet and add wine. Heat over low heat just until
bubbles rise to surface (wine should not boil). Stir in lemon juice.
Gradually add cheeses, about One half 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 and keep warm over low
heat. Spear bread cubes with fondue forks and dip and swirl in fondue with
stirring motion. If fondue becomes too thick, stir in One fourth to One half cup heated
wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted
for Gruyere cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini