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Neuenburg Fondue
This is reputed to be the original fondue. Hearty gruyere and mild nutty emmental complement each other perfectly.
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  1. 10 oz Gruyere
  2. 10 oz Emmental
  3. 1 Garlic Clove
  4. 1 1/4 C White Wine
  5. 2 t Cornstarch
  6. 2 T Kirsch
  7. Pepper and Nutmeg
  1. Cut the cheese into tiny cubes.
  2. Halve the garlic clove and rub over the inside of a fondue pot.
  3. Pour on the wine.
  4. Add half the cheese (the harder half) and heat slowly while stirring.
  5. When the cheese is almost melted, add the softer half.
  6. Dissolve the cornstarch and kirsch in a little wine, add to the fondue and stir until creamy.
  7. Add the pepper and nutmeg to taste.
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