Mary’s Fondue

by Jana Harvey on April 13, 2011

From: Mary Bess

15 ounces gruyere cubed
15 ounces emmenthaler cubed
4 ounces appenzeller cubed
1 garlic clove
1/2 cup Riesling
2 tsp. corn starch
1 dash of kirsch

Cut garlic clove in half, rub inside of fondue pot, leave garlic clove in pot, add Riesling and corn starch. Mix well, liquid should be cloudy. Add dash of kirsch and cheese and stir until creamy, do not let it boil, but keep it hot. Dip with crusty bread, gherkins, raw cauliflower, pearl onions, apples (make sure they are crisp).

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