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Ingredients
- 16 ounce Dry white wine
- 16 ounce Chicken stock
- 2 ounce Kirshwasser
- 3 x Cloves garlic, chopped
- 1 lb Gruyere cheese, grated
- 1 lb Swiss cheese, grated
- 3 Tbsp. Cornstarch
Directions
- Heat wine, stock, kirshwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 min.
- Mix Gruyere cheese, Swiss cheese and cornstarch together.
- Reduce heat to low and using a wooden spoon, sprinkle some of cheese mix into liquid and continue to stir in small amounts of mix till all cheese is incorporated and fondue is smooth and melted.
- Keep hot and serve hot.
- Yield: 1 qt
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