Easy Cheese Fondue

bestfondue.com

Esther Dunbar

2 Garlic Cloves, Cut in Half

250 ml (1 cup) Dry White Wine*

225 g (½ lb) Gruyère Cheese*, Shredded

225 g (½ lb) Emmenthal Cheese*, Shredded

15 ml (1 Tbsp) Lemon Juice

15 ml (1 Tbsp) Cornstarch

30 ml (2 Tbsp) Kirsch

2 ml (½ tsp) Nutmeg

2 ml (½ tsp) Paprika

Pepper

note: You should have a little more wine and cheese on hand to adjust the consistency if needed. Add more cheese if it’s too liquid, add more wine if it’s too thick.

Directions at bestfondue.com

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