3 cups Gruyere or Swiss cheese (12 ounces) -
coarsely shredded
2 tablespoons all-purpose flour
1 clove garlic -- halved
1 1/4 cups dry white wine* (see notes)
1 tablespoon kirsch or dry sherry
Dash nutmeg
Dash white pepper
French or Italian cubed bread/veggies
Bring shredded Gruyere or Swiss cheese to room
temp. Toss cheese with flour;
set aside. Rub inside of fondue pot with garlic
halves, then discard garlic.
In medium saucepan heat wine over med heat until
small bubbles rise to
surface. Just prior to wine boiling, reduce heat to
low, stir in cheese a
little at a time stirring constantly making sure
each addition of cheeese
melts before adding more. Stir till mixture bubbles
gently.
Stir in kirch or sherry, nutmeg and white pepper.
Transfer cheese mixture to
a warmed fondue pot and keepmixture bubbling
gently. Serve with bread cubes
and/or raw veggies.
For milder flavor, substitute 1/4c. chicken broth or water for 1/4c. of wine.
(For an Onion-Cheese Fondue variation, prepare with
ingredients as given above
AND stir in 1/2C. sliced green onion and 1/2C.
shredded carrot into the cheese
mixture
with the kirch or sherry.)