Cheese fondue #1

Yield: 4 servings

Measure 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

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.

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