Title: Swiss cheese fondue
 Categories: Cheese/eggs
      Yield: 4 Servings
 
      2 c  Shredded natural Swiss chees
      2 c  Shredded Gruyere cheese (8 o
      1 tb Cornstarch
      1    Clove garlic, cut into halve
      1 c  Dry white wine
      1 tb Lemon juice
      3 tb Kirsch or dry sherry
    1/2 ts Salt
    1/8 ts White pepper
           French bread, cut into 1-inc
 
   Toss cheeses with cornstarch until coated. Rub garlic on bottom and
  side of heavy saucepan or skillet and add wine. Heat over low heat
  just until bubbles rise to surface (wine should not boil). Stir in
  lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring
  constantly with wooden spoon over low heat until cheeses are melted.
  Stir in kirsch, salt and white pepper. Remove to earthenware fondue
  dish and keep warm over low heat. Spear bread cubes with fondue forks
  and dip and swirl in fondue with stirring motion. If fondue becomes
  too thick, stir in 1/4 to 1/2 cup heated wine. NOTE: An additional 2
  cups shredded Swiss cheese can be substituted for Gruyere cheese.