Swiss Fondue

For Barry’s family, this was a New Year’s Day tradition.

For each serving:
1/3 lb Gruyere cheese, grated
6-1/2 T Rhine wine
1 t corn starch
1-1/2 t Kirschwasser (cherry brandy)
clove of garlic
freshly grated pepper

Rub the pottery bowl with a fresh clove of garlic and heat wine in it on the stove. Add grated cheese to hot wine. When small bubbles appear, add mixture of corn starch and Kirsch. Boil for 2 min. Add freshly grated pepper to taste and remove to canned heat (or similar device) on table. Serve with cubes of homemade or French bread exposed to the air for 2 or 3 hours.