1 clove garlic, peeled and halved
1/2 cup Arcturos Dry Riesling
1 teaspoon lemon juice
8 ounces chopped Swiss Emmentaler cheese
14 ounces chopped Leelanau Cheese Raclette
4 tablespoons Black Star Farms Spirit of Cherry fruit brandy
1/2 teaspoon cornstarch
pinch of freshly ground black pepper
pinch of nutmeg
2-pound cubed baguette or other crusty white bread
( tart apple slices or roasted potatoes)
- Rub the interior of the fondue pot with the garlic halves, then discard. Place the fondue pot over medium heat, add the wine and gently heat, about 5 minutes. Add the lemon juice and Emmentaler and Raclette cheeses. Bring to a boil, stirring constantly.
When the cheese is melted, stir in the Spirit of Cherry and cornstarch. Season with black pepper and nutmeg. Stir to blend thoroughly.
- To serve, place the fondue pot over the flame. Each person should give the fondue pot a stir when dunking the bread cube, this keeps the fondue creamy.