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MOM'S CHEESE FONDUE

Source of Recipe

Mom



My mother gave me this recipe in the early 70's, when we were first married. I still make it in the New Millenium, but also add Emmanthaler cheese.




Rub an earthenware casserole with a clove of garlic. Crush remainder,
leave in bottom. Grate 6-7 oz. Gruyere cheese. Add 1 tsp. butter and pour
in 1/3 cup dry white wine per person.

Place dish over moderate flame, stir with a spoon. When mixture begins
to bubble, stir in a liqueur glass of good Kirsch, in which you have dissolved
1 tsp. flour or cornstarch per person.

Add salt & white pepper. Add pinch baking soda AT THE LAST MINUTE.

Everyone dips up the fondue with chunks of French bread, fruit or blanched vegetables, speared on long forks.


Delicious anytime, but especially during winter