Charlie's cheese fondue

Yield: 12 Servings

Measure Ingredient
2 Cloves garlic
½ pounds Gruyere cheese -- cubed
½ pounds Swiss cheese -- cubed
3 tablespoons All-purpose flour
1 cup Dry white wine
1 ounce Brandy
1 ounce Kirschwasser
1 teaspoon Salt
1 large Glazed fondue pot
Or heavy bottomed saucepan

MYSEASONING mix: 1 tablespoon granulated garlic 1 tablespoon dried chives 1 tablespoon parsley flakes 1 tablespoon restaurant black pepper (GRIND THIS MIX REAL FINE -- AND RESERVE) 1- Mix flour, salt and cheese well with 1 Tbsp of MYSEASONING. 2- Rub garlic cloves in bottom of fondue pot(if you like-and leave in pot. 3- Add white wine-put on medium heat and heat until bubbles form on bottom of pot.

4- Add floured cheese one handful at a time and stir, mixing constantly as they start to melt. 5- Once all the cheese is incorporated into the mix, pour in the brandy and Kirsch, adjust seasoning with MYSEASONING and salt.

6- Serve on brazier at table, dip french bread cubes, apples, oranges, virtually anything into fondue and enjoy. 7- As the fondue continues to cook, scrape the bottom regularly and eat the "Graton" (crust)that forms on the bottom of the pot.

Recipe By : Clebert/AOL

From: Western Mexican Cookbook

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