1 clove garlic, peeled and halved
1/2 cup riesling or other dry white wine like Michigan pinot gris
1 teaspoon lemon juice
8 ounces Swiss Emmentaler cheese, chopped
14 ounces raclette cheese, grated
4 tablespoons kirsch (cherry brandy)
1/2 teaspoon cornstarch
Pinch of freshly ground black pepper
Pinch of nutmeg
2-pound baguette or other crusty white bread, cubed
Rub interior of a stainless steel fondue pot with the garlic halves, then discard them. Place the fondue pot over medium heat, add the wine and gently heat, about 5 minutes. Add the lemon juice and Emmentaler and raclette cheeses. Bring to a boil, stirring constantly. When the cheese is melted, stir in the kirsch and cornstarch. Season with black pepper and nutmeg. Stir to blend thoroughly. To serve, place the fondue pot over the flame. Each person should give the fondue a stir when dunking the bread cube, as this keeps the fondue creamy.
Yield: 4 servings
Source: Anne Hoyt of Leelanau Cheese
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