Fondue night

Finely shattered half garlic blends with 1 cup of dry white wine (Blanc, Produce of France, imported by Louis Glunz Wines, INC) and heats in 150C.
Pour 8 oz. of shredded Gruyere cheese and 8 oz. of shredded Emmentaler cheese into the fondue pot. Lower heat to 100C and gradually stir.
Blend 2 teaspoons of cornstarch, some dry white wine, some cherry juice and add it into the pot. Season with white or black peppers and nutmeg.
Serve with French bread cubes.
Approximately serve 3~4 people.

Chef: Dad
Appraiser: Mom
Photo: Uncle Ian