Parmesan Cheese Fondue
INGREDIENTS1 1/2 cups milk
2 (8 ounce) packages cream cheese (finely chopped)
1 1/2 cups grated Parmesan cheese
1/2 teaspoon garlic salt
DIRECTIONS
1.In a large saucepan, cook and stir the milk and cream cheese over low heat until it is melted. Stir in Parmesan cheese and garlic salt in small handfulls. cook and stir until melted.
2. In a medium bowl, mix the Guryere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.