Emmentaler-Gruyere Fondue with Roasted Garlic
Yield: 4 servings
6 ounces Emmentaler cheese, grated
6 ounces Gruyere cheese, grated
2 tablespoons kirsch (dry cherry schnapps)
1 tablespoon cornstarch
1 cup dry white wine, divided
½ teaspoon ground nutmeg
2 roasted garlic cloves, minced
This fabulous recipe is excerpted from The Fondue Bible by Ilana Simon©, 2007 Robert Rose, Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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