PEILiquor-LateWinter2018

Classic Emmental Cheese Fondue

1 garlic clove, halved crosswise 1 1/2 cups dry white wine 1 tablespoon cornstarch

2 teaspoons Schloss Kirsch goo.gl/BzRSDC 1 pound Gruyère, coarsely grated (about 4 cups)

1.) Rub the inside of a medium sized heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat. Stir together cornstarch and kirsch in a cup. 2.) Gradually add the cheese to the pot and cook, stirring constantly until cheese is just melted and creamy. Do not let boil. Stir the cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened for about 5 to 8 minutes. Transfer to fondue pot set to 150°F

CHÂTEAU GRAND RENOM BORDEAUX BLANC 09532Z , $20.19

FOR DIPPING: baguette pieces, crackers, vegetables, smoked sausage

Serves 6.

CELEBRATE LATE WINTER 2018 14