2 lbs. Comté diced or grated or other mountain cheese
3 cups dry white wine
1 Tbs cornstarch
1 garlic clove peeled and halved
freshly ground pepper to taste
1 loaf country or whole wheat bread cut in cubes (each cube
must have a piece of crust)
Rub the fondue pot with garlic.
Add the wine, heat until
Then add the cheese, stirring constantly with a
wooden spoon until the cheese is melted.
Season with pepper.
In a small bowl add cornstarch to some cold white wine, mix
well and add to fondue pot, stirring to incorporate in fondue until
a creamy consistency is achieved.
When ready to serve,
guests spear bread with a fork and rotate in mixture to coat the
bread with cheese fondue.
Optional: Kirsh liquor or a pinch of
grated nutmeg can be added to fondue before serving.