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Basic Cheese Fondue
16 oz Dry white wine
16 oz Chicken stock
2 oz Kirshwasser
3 Cloves garlic; minced
1 lb Gruyere cheese; grated
1 lb Swiss cheese; grated
3 tb Cornstarch
Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to
a simmer, allow to simmer for 5 minutes.
Mix Gruyere cheese, Swiss cheese and cornstarch together.
Reduce heat to low and using a wooden spoon, sprinkle some of cheese
mixture into liquid and continue to stir in small amounts of mixture
until all cheese is incorporated and fondue is smooth and melted.
Keep warm and serve warm.
Yield: 1 quart
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