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- 2 cups (475 ml) gruyere cheese
- 2 cups (475 ml) Swiss cheese (not processed)
- 3 tbsp (45 ml). Kirsch or cooking sherry
- 1 tbsp (15 ml). lemon juice
- 1 cup (225 ml) white wine
- 1 clove garlic
- 1 tbsp (15 ml). cornstarch
- White pepper
- French bread, cubed
- Grate cheeses and toss with cornstarch, reserve.
- Rub inside of fondue dish with garlic.
- Add wine. Do not bring to boil.
- Heat until tiny bubbles form in fondue dish.
- Add grated cheeses and lemon juice.
- Stir until smooth.
- Remove from heat.
- Add kirsch or cooking sherry, white pepper and salt to taste.
- Serve with cubed crusty French bread.
- Never boil a cheese fondue. It makes the cheese separate and become tough and leathery.
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