1 clove garlic, halved
1 2/3 cups white wine
1 lb. gruyere (Swiss) cheese, shredded
¼ cup cherry liqueur
2 tsp. cornstarch
¼ tsp. ground nutmeg
1/8 tsp. black pepper
1 large loaf French break, cubed
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Rub inside of heavy saucepan all over with garlic; discard. Add wine and heat over medium heat until hot, but not boiling. Add Gruyere cheese, stirring well. Stir until smooth, staying just below simmering; hold warm.
In small bowl, stir together cherry liqueur and cornstarch. Mix well and add to cheese mixture with nutmeg and pepper. Heat, stirring constantly, until very hot but not boiling. Transfer to a heated fondue pot, and keep warm over a low flame. If the fondue becomes too thick, add additional cherry liqueur.
To serve, skewer bread cubes and dip in melted cheese.
Classic Swiss Fondue
01
Jan
