Kathy’s Cheese Fondue


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.


Serves 4


Judy’s 1997 Family Cookbook

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