Better Homes and Gardens New Cookbook/1983

Classic Cheese Fondue
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cups coarsely shredded Gruyere or Swiss cheese (24 ounces) 1/4 cup all-purpose flour 1 clove garlic, halved
2-1/2 cups dry white wine 2 tablespoons kirsch or dry sherry dash pepper
dash ground nutmeg French or Italian bread, cubed



1 Toss together cheese and flour; set aside. Rub bottom and sides of fondue pot with garlic cloves; discard garlic. Set fondue pot aside. In a large saucepan heat wine over low heat till small bubbles rise to surface. Just before wine boils, stir in cheese, little by little, making sure cheese has melted before adding more. (Stir constantly and continue to add cheese till all is mixed in.) Stir till fondue bubbles gently. Stir in kirsch or dry sherry, pepper, and nutmeg. Pour into a fondue pot: keep fondue bubbling gently over fondue burner. Serve with bread cubes (spear bread cubes with a fondue fork).

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