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Classic Cheese Fondue Recipe
 

Sven Mede
Nobhill
 
Dice 1/2 loaf of Sourdough bread into cubes (approximately 1 in. X 1 in. ~ large enough for dipping)
1 Cup Shredded Gruyere Cheese
1 Cup Shredded Ementhaler Cheese
1 Bay Leaf
1 Clove of Garlic Smashed
1/2 Tbl. Kirsch Liqueur or Brandy
Salt & Pepper to taste
1/2 Tsp. Cornstarch
1/2 Cup White Wine

1. Place garlic, white wine, Kirsch & bay leaf in pan
2. Bring to a boil
3. Mix cornstarch with 1 Tbl Water to make a slurry
4. While liquid is boiling, whisk in cheese and slurry rapidly until emulsified
5. Finish with, salt & pepper
Serving Suggested for 2

Serve with cubed sourdough & Enjoy!!

 
 
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