Cheese Fondue

Course : Cheeses
Serves: 4
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Ingredients:

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
1 loaf french bread -- 1 inch cubes
 

Preparation / 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 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.


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