Rub fondue pot with garlic, discard. Heat wine in fondue pot over medium heat; gradually add grated cheeses as air bubbles begin to rise, stirring constantly with wooden spoon.
Stir in cornstarch that has been dissolved in Kirsch. Serve with bread when thickened.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 308 (61%)|
|Amt Per Serving||% DV|
|Total Fat 34.2g||46 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 114.5mg||35 %|
|Sodium 346.7mg||12 %|
|Potassium 124.5mg||3 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 10g|
|Protein 33.1g||47 %|
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Calories per serving: 503
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