- 1/2 pound Emmentaller cheese, grated
- 1/2 pound Le Gruyere cheese, grated
- 1 clove garlic
- 2 cups dry white wine
- 1 teaspoon cornstarch
- 1 teaspoon water
- Freshly ground black pepper
- 1 loaf Italian or French bread, cut into 1-inch cubes with crust on one side
In a bowl, combine the cheeses and put aside.
Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.
Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!