Cheese Fondue

1 cup shredded Gruyere cheese     

1 cup shredded Ementhaler cheese

1 bay leaf

1 clove garlic smashed

½ tablespoon Kirsch Liqueur or Brandy

Salt & pepper to taste

½ teaspoon cornstarch

½ cup white wine (one you would choose to drink)

 

1. Place garlic, white wine, Kirsch & bay leaf in pan.

2. Bring to a boil

3. Mix cornstarch with 1 tablespoon water to make a slurry (watery mixture)

4. While liquid is boiling, whisk in cheese rapidly until emulsified

5. Add salt & pepper to taste

 

Serve with French bread slices