Categories: Cheese/eggs 
      Yield: 4 servings 
  
      2 c  Shredded natural Swiss chees        1 tb Lemon juice 
      2 c  Shredded Gruyere cheese (8 o        3 tb Kirsch or dry sherry 
      1 tb Cornstarch                        1/2 ts Salt 
      1    Clove garlic, cut into halve      1/8 ts White pepper 
      1 c  Dry white wine                           French bread, cut into 1-inc 
  
   Toss cheeses with cornstarch until coated. Rub garlic on bottom and side 
  of heavy saucepan or skillet and add wine. Heat over low heat just until 
  bubbles rise to surface (wine should not boil). Stir in lemon juice. 
  Gradually add cheeses, about 1/2 cup at a time, stirring constantly with 
  wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt 
  and white pepper. Remove to earthenware fondue dish and keep warm over low 
  heat. Spear bread cubes with fondue forks and dip and swirl in fondue with 
  stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated 
  wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted 
  for Gruyere cheese.