Rub the inside of a medium saucepan with the garlic halves;discard the garlic.Pour the wine and lemon juice into the pan, set over medium heat and bring to a simmer. Gradually add the cheeses, stirring in a figure-eight motion, until the cheeses are combined, 3 to 4 min.
In a small bowl, whisk together the cornstarch and kirsch until blended. As soon as the cheese mixture begins to bubble, add the cornstarch mixture.
Continue to cook gently, 2 to 3 min. more, then stir in the white pepper, nutmeg and paprika. Reduce the heat to low and keep the fondue warm, stirring occasionally, until ready to serve.
When ready to serve, assemble the fondue pot, add the cheese fondue to the pot and keep warm according to the manufacturer's instructions. Serve with bread cubes and fondue forks for dipping.
Originally Submitted
12/19/2011
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