Classic Swiss Fondue
There's just something about melting cheese that turns it from good to sublime.
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Cooking tools:
- Cutting board
- Chef's knife
- Stainless-steel pot
- Wooden spoon
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fondue pot
- Fondue fork
- Stove
- Kitchen towel
- Grater
Ingredients
- 1 loaf country bread
- 1 clove garlic, peeled
- 1 1⁄4 cups dry white wine (preferably Swiss fendant)
- 1 lb. (about 3 cups) gruyere cheese, chopped
- Pinch of nutmeg
- 1 tbsp. cornstarch
- 2 tbsp. kirsch
- Salt
- freshly ground pepper
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