From the Kitchen of: Anna
Source: Ripon Swiss Club
This can be served as a main meal too.
3/4
lb
Gruyre cheese
3/4
lb
Emmenthaler cheese
1 1/2
C
Dry white wine
pinch of
Baking soda
1
clove
Garlic
1
shot
Kirsch (cherry brandy)
Flour
French bread cut into 1 inch squares
Grate cheeses and toss with flour till well coated.
Boil wine and add handful of cheese at a time, stirring and mixing well between handfuls. After all cheese has been added and well mixed add shot of cherry brandy. Add pinch of baking soda. Put clove of garlic in fondue pot and add cheese mixture.