Cheese Fondue

4 to 6 servings

2 cups shredded Swiss Cheese (8 ounces)
2 cups shredded Gruyere 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 cheese 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.

Swiss cheese should be natural not processed and aged at least 6 months
2 cups shredded Swiss cheese can be subsituted for the Gruyer Cheese.

*we leave out the kirsch or dry sherry.

Other items to dip in the fondue: Brocolli, New Potatoes and Granny Smith Apples