- 1/2 lb Emnenthaler Cheese (shredded)
- 1/2 lb Gruyeye (shredded)
- 1 clove Garlic
- 2 cups Dry White Wine
- 1 tbs Lemon Juice
- 2 tbs Flour
- 3 tbs Kirsch
- 1/4 tsp White Pepper
- Nutmeg and/or Paprika to taste
Rub the inside of the fondue pot with the garlic clove – add clove to pot or discard.
Heat up the White Wine & Lemon Juice – should be hot but do not boil. Reduce heat to low and slowly add cheese while stirring.
Slowly add remainder of ingredients while stirring. If fondue is too loose add more cheese. If fondue is too stiff add more wine
Serve with bread cubes.