Source:

Angela Creighton

Serves/Makes:4 servings

Ingredients

• 8 oz (224 grm). natural Swiss cheese, diced
• 8 oz (224 grm). Gruyere cheese, diced
• 2 tbsp (30 ml) flour
• 1 clove garlic, halved
• 2 cups (475 ml) dry white wine
• 1 tbsp (15 ml) Lemon juice
• 3 tbsp (45 ml) Kirsch
• 1 loaf of French bread, cut into 1" cubes

Preparation

• Place cheese in plastic bag.
• Sprinkle with flour.
• Toss until cheese is coated.
• Rub cut clove of garlic on bottom and sides of 3-quart saucepan.
• Add wine.
• Heat over low heat just until bubbles rise to surface (do not boil).
• Stir in lemon juice.
• Add cheese, about 1/2 cup (125 ml) at a time, stirring constantly with wooden spoon. Stir until cheese is melted.
• Stir in Kirsch.
• Pour into ceramic fondue pot over low heat.
• Use long-handled forks to spear bread cubes.
• Dip and swirl bread in fondue.

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