| 1 |
In a bowl combine Emmentalery, Gruyere and flour; mix well to coat cheese with flour. Set aside. |
| 2 |
In a large saucepan, combine white wine and lemon juice; bring to a simmer over medium heat. Reduce heat to medium-low. |
| 3 |
Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. Transfer to fondue pot and stir in toasted almonds. Serve immediately. |
| 4 |
SERVE WITH: Cubes of crusty French bread, chunks of cinnamon buns or raisin bread, apples, steamed vegetables. |
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