Ingredients
- 300 grams emmentaler
- 300 grams gruyere
- 200 grams appenzeller
- 0.5 table spoon of olive oil
- 4 cloves of garlic
- 1 bottle of dry white wine (I recommend sauvignon blanc)
- juice of one lemon
- 3 tablespoon of kirsch
- 1 tablespoon of cornstarch
- crunchy French bread for dipping
Description
This Fondue Kicks Ass.
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