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Basic Cheese Fondue
(recipe courtesy of Robert Wong)

Ingredients
16 ounces dry white wine
16 ounces chicken stock
2 ounces kirshwasser
3 cloves garlic, minced
1 pound Gruyere cheese, grated
1 pound Swiss cheese, grated
3 tablespoons cornstarch

Directions
Heat wine, stock, kirshwasser and garlic to a simmer.
Once brought to a simmer, allow to simmer for 5 minutes.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved