Cheese fondue

Marge Hoffman

Cheese fondue
Cheese fondue

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    lb gruyere and emmental (half of each)

  • 1

    tbsp flour

  • 2

    cloves garlic

  • 1-1/4

    cup Sauterne wine (or Sauvignon blanc)

  • Dash pepper

  • Dash nutmeg

  • 3

    tbsp kirsch

  • 1/2

    tsp lemon juice

Directions

Cut cheese into thin slices, place in a bag, sprinkle with flour and shake bag to coat. Rub inside of fondue pot with 1 clove of garlic. Mince or garlic press the other and add to pot. Add wine and place pot over heat until bubbles start to rise. Gradually add cheese, stirring constantly until melted. Add pepper, nutmeg, kirsch, and lemon juice and continue to stir. Add warm wine if too thick.

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