Cleaning up I found a recipe for fondue that I’ve used a bunch of times with great success.
- Cheese: Gruyere, Emmental, Buford or Comte. Pick at least 2.
- a couple sprigs of Rosemary, finely chopped
- some Thyme, finely chopped
- Cup of dry white wine (swiss wine if you can get it)
- shot of Kirsch
- clove of garlic
- Shred the cheese using a grater
- Rub the inside of the fondue pot with a clove of garlic
- Bring one cup of dry white wine to a gentle simmer.
- Gradually add the shredded cheese, stir while adding.
- After it’s all melted and smooth, add one shot of Kirsch, the rosemary and thyme.
- Serve with squared chunks of french bread.