225g – Gruyère, grated
225g – Emmenthal, grated
1 tbsp – corn starch
1 – garlic clove, halved
1 cup – dry white wine
1 tbsp – kirsch
1/4 tsp – freshly cracked black pepper
1 – baguette, cut into bite-size cubes
1 cup – gherkins
Mix the cheese and corn starch and set aside.
Rub the inside of a saucepan with the garlic halves; discard the garlic. Pour the wine into the pan, set over medium heat and simmer. Gradually add the cheese in small batches and stir with a wooden spoon. When the first batch melts, add the second batch and continue until all the cheese melts.
When all cheese has melted and the fondue has a smooth consistency, stir in the kirsch. Sprinkle with pepper. Reduce the heat to low and keep the fondue warm, stirring occasionally. Transfer to a fondue pot if available. Serve with a baguette and gherkins.
Emmi Le Gruyere, Cave Aged - Kaltbach (Switzerland) (100g)
Garlic Head, Russian/BC (each)
Clover Leaf Cheese Swiss Emmenthal (approx 200g) (100g)
Fleischmann's Canada Corn Starch (454g)
Carl Jung Non-Alcoholic Wine White (750ml)
Morton Bassett Whole Black Pepper (60g)
Sunterra French Baguette (ea)
Kuhne Gherkins Pickled (500ml)