Rub the inside of a large fondue pot with the cut sides of garlic clove. Discard garlic. This adds extra depth of flavor to the sauce. Add wine to the pot and bring to a simmer over medium low heat. In a cup, dissolve the cornstarch in the kirsch. The cornstarch helps with emulsion. Set aside. Add cheeses to the wine and stir continuously in a zig zag motion. This prevents the cheese from balling up in the middle. Pour in the kirsch and cornstarch and stir until smooth 10-12 minutes. Make sure the cheese doesn't boil or burn. Flame should be high enough that sauce continues to bubble lightly, but not enough that the cheese burns. Using bread with a hearty crust, cup up 1 inch pieces so that every piece has some crust. Dip in cheese and enjoy.
Originally Submitted
7/21/2016
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