1 lb. shredded cheese (2/3 Gruyere, 1/3 Swiss) 2 c. dry white wine 4 tsp. corn starch 1 to 1/2 oz. Kirsch or brandy pepper and paprika to taste cubed French bread
Rub the inside of a crockery fondue pot with garlic. Put the cheese in, mix the cornstarch with water and add, Add wine. Stir at medium heat till melted. Add spices and Kirsch. Stir for 1 or 2 min. Set on fondue stand over low heat. Dip bread.
Judy’s 1997 Family Cookbook
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