Margaret's Swiss Cheese Fondue

Margaret's Swiss Cheese Fondue

*1/2 pound emmentaler, grated

*1/2 pound appenzeller, grated

*1/2 pound gruyere, grated

*1 cup of white wine, plus extra

*about half a shot of Kirsch (I believe they sell bottles of this. I had gotten a bunch of little bottles in Germany so I just use though. They're about half a shots worth. Whatever variety works fine). 

*1 onion, chopped

*3 garlic cloves

*3 tablespoons of rosemary

*2 tablespoons of olive oil

*loaf of bread, baked (I usually use rosemary rolls, but something like ciabatta would work as well)

*pepper to taste

*Pre-heat oven to 350. Once heated, put the bread in the oven for maybe 5-10 minutes (or however long you think it'll take to heat up the bread and make it hot and crispy). Cut into small cubes once cooled.

*Start by heating the olive oil in a medium sized saucer. Keep the heat low the entire time. Once heated, add the onions and garlic. Saute for a few minutes, then gradually add the white wine. Bring to a slight boil and then start gradually adding the cheese. Add extra wine if needed. I usually whisk it together, it mixes better that way. Once mixed together, continue stirring and add the kirsch, rosemary and pepper. Mix together for a couple minutes, then transfer to the fondue pot.