I'm going to make this with a gruyere/emmenthaler combo - can I substitute flour for cornstarch?
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It is not my recipe, but I have used flour in fondues before; just make sure it is thoroughly dissolved in the kirsch before you add it
Sure, but the viscosity won't be the same. It is a pity though that you are using emmentaler...
i have never used cornstarch myself. i have always used 5 cups grated cheese and 1/4 cup flour, tossed together and added to the wine a bit at a time. no problem w/ any uncooked flour taste.