British Cheese Fondue

2 Tbsp Kirsch
300 grams (10-1/2 oz) Cheddar Cheese (British)
300 grams (10-1/2 oz) Wensleydale
1 tsp corn flour
2 Tbsp double cream
1 Small glass white wine
Salt and pepper to taste
1 French bread, torn into chunks, to dip
125 grams (4-1/2 oz) marshmallows, to dip
12 small new potatoes, kept whole and cooked, to dip

Add all ingredients except the last three, stir, melt the cheese (and poor
into the fondue pot if making it in the saucepan first) and use the forks
to dip the chunks of bread, marshmallows or potatoes into the molten mix.

Serves four

Description: "A twist on the classic cheese fondue which uses Emmenthal
and Gruyere.
Save time by cooking this in a saucepan over the hob first, and then
carefully transfer to the fondue pot or put the saucepan on a heat-proof
rest and serve at the table"

Per Serving (excluding unknown items): 1003 Calories; 29g Fat (25.5%
calories from fat); 37g Protein; 151g Carbohydrate; 9g Dietary Fiber; 79mg
Cholesterol; 1193mg Sodium. Exchanges: 8 Grain(Starch); 2 1/2 Lean Meat; 4
Fat; 1 1/2 Other Carbohydrates.

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