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| Ingredients: |
3 cups Gruyere or Swiss cheese (12 ounces) -- coarsely
shredded
2 tablespoons all-purpose flour
1 clove garlic -- halved
1 1/4 cups dry white wine* (see notes)
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1 tablespoon kirsch or dry sherry
dash nutmeg
dash white pepper
French or Italian cubed bread/veggies
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| Cooking
Instructions: |
Bring shredded Gruyere or Swiss cheese to room temp.
Toss cheese with flour; set aside.
Rub inside of fondue pot with garlic halves, then discard garlic.
In medium saucepan heat wine over med heat until small bubbles rise to surface.
Just prior to wine boiling, reduce heat to low, stir in cheese a little at a time stirring constantly making sure each addition of cheeese melts before adding more.
Stir till mixture bubbles gently. Stir in kirch or sherry, nutmeg and white pepper.
Transfer cheese mixture to a warmed fondue pot and keepmixture bubbling gently.
Serve with bread cubes and/or raw veggies.
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| Serving
Suggestions: |
| Serve with Swiss Fendant wine |
| Additional
Comments: |
| Use a dry white wine for this recipe. |
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