*  Exported from  MasterCook  *
 
                            Swiss Cheese Fondue
 
 Recipe By     : anne@CYPRESS.CRAY.COM Tue Oct  9 10:52:08 1990
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Cheese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         Gruyere cheese (from Switzerland)
      1/2  pound         Appenzeller cheese (from Switzerland)
      1/2  pound         Tilsit cheese (from Denmark) or Vacherin (
    3 1/2  cloves        garlic (or as much as you want)
    1 1/2  cups          dry white wine
    3      tablespoons   Kirsch
                         Potato starch mixed with water -- as  thickener
                         Freshly grated black pepper
 
 Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
 kirsch (on the stove). Stir often. Add more wine if the cheese seems too
 dry as it’s melting. When cheese is melted, add a little
 potato-starch-water mixture to thicken. Add pepper to taste. Transfer
 fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
 dunked (stir with the bread), to prevent cheese from clumping.
 
 She adds that one should not drink cold beverages with cheese fondue, or
 your stomach will be sorry. She says white wine or tea is best, and
 warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
 fondue. (She was quite firm on this last point.)
 
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