Posted on 28th January, 2016
Source: Eric Gilchrist, Executive Chef - Whistler
![Cheese Fondue Cheese Fondue](/images/newsletter/food_fondue-cheese.png?action=scale&width=280&height=200)
150 grams aged white cheddar grated
150 grams gruyere grated
150 grams Emmenthal grated
½ liter dry white wine
1 clove of chopped garlic
Salt and fresh cracked pepper
2 tbsp corn starch mixed with 1 oz kirsch
1 loaf fresh country bread of baguette
150 grams gruyere grated
150 grams Emmenthal grated
½ liter dry white wine
1 clove of chopped garlic
Salt and fresh cracked pepper
2 tbsp corn starch mixed with 1 oz kirsch
1 loaf fresh country bread of baguette
![Eric Gilchrist Eric Gilchrist](/images/photos/blog/eric-gilchrist.png?action=scale&width=200&height=301)
Serve with crusty country bread for dipping (and a hopefully a bottle of dry white wine or kirsch). A Gueta!
serves 4 people