Low Sodium Cheese Fondue Print Email

3 garlic cloves, peeled and cut in half
1 lb. No Salt Added Swiss Cheese, shredded
1 lb. Gruyere Cheese, shredded
1 tbsp. lemon juice
4 tsp. corn starch
16 oz. dry white wine (Chardonnay is suitable)
1 shot Kirsch (1 shot Chardonnay may be substituted)
1/8 tsp. Ground white pepper
1/8 tsp. Grated nutmeg
Crusty French or Italian Bread, cut into 1 inch cubes
Fondue Pot with a burner and fondue forks

Rub fondue pot with garlic, then discard garlic. Add shredded cheese, wine and lemon juice to pot. Begin heating on stove at medium heat while stirring constantly. After cheese has melted, mix cornstarch with Kirsch in a small bowl, and add mixture to cheese. Stir until smooth. Add pepper and nutmeg, and place over burner. Spear one cube of bread on fondue fork; dip into fondue pot using a figure eight motion (stirring while dipping).