Title: Cheese Fondue #1
Categories: Appetizer Cheese
Yield: 4 Servings
| 8 | oz | Natural Swiss cheese,diced |
| 8 | oz | Gruyere cheese,diced |
| 2 | tb | Flour |
| 1 | | Clove garlic,halved |
| 2 | c | Dry white wine |
| 1 | tb | Lemon juice |
| 3 | tb | 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 1/2 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.