Yield: 4 servings
Measure | Ingredient |
---|---|
8 ounces | Natural Swiss cheese,diced |
8 ounces | Gruyere cheese,diced |
2 tablespoons | Flour |
1 \N | Clove garlic,halved |
2 cups | Dry white wine |
1 tablespoon | Lemon juice |
3 tablespoons | Kirsch |
\N \N | French bread,1\" cubes |
Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated.
Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about ½ cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch.
Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.