Cheese fondue #1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Natural Swiss cheese,diced |
| 8 | ounces | Gruyere cheese,diced |
| 2 | tablespoons | Flour |
| 1 | Clove garlic,halved | |
| 2 | cups | Dry white wine |
| 1 | tablespoon | Lemon juice |
| 3 | tablespoons | Kirsch |
| French bread,1\" cubes | ||
Directions
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.