SWISS CHEESE FONDUE
Melting Pot Restaurant Recipe
3/4 cup white wine
1 cup Swiss cheese, shredded
1 cup Gruyere cheese, shredded
2 tablespoons flour or cornstarch
1/2 teaspoon garlic, chopped
1/2 teaspoon ground black pepper
1/2 teaspoon nutmeg
1/2 ounce Kirshwasser brandy
First mix the cheeses with the flour or cornstarch. (Helps to give the creamy consistency to the cheese.) Heat the wine. Add the garlic and squeeze the lemon juice from half a lemon. Slowly add the cheese to the warm wine, stirring with a fork as the cheese melts. Do not add too much at one time.
Continue to add the cheese until you have a creamy consistency similar to warm honey. Next whip in the nutmeg and black pepper. The final step is to add the Kirshwasser brandy around the side of the pot so the edges of the pot burn off the alcohol, and then slowly whip the Kirshwasser into the cheese.