2 cloves garlic
8 ounces Emmenthal cheese, cut into cubes
8 ounces Gruyere cheese, cut into cubes
4 ounces Cabot Swiss Cheese Slices, torn into pieces
¼ cup white wine
Splash of Kirsch
Pinch of cracked black pepper
1 baguette French bread, cubed and toasted
Cut up apples or other fruits
PEEL and crush garlic cloves and rub over inside of fondue pot.
ADD cheeses to pot and melt slowly over low heat.
STIR in wine, Kirsch and pepper. Serve with bread and fruits for dipping.
Recipe courtesy of The Wentworth, Jackson Village, NH.