Cheese Fondue #2
INGREDIENTS:
8 oz Natural Swiss cheese,diced 2 c Dry white wine
8 oz Gruyere cheese,diced 1 tb Lemon juice
2 tb Flour 3 tb Kirsch
1 Clove garlic,halved French bread,1" cubes
8 oz Natural Swiss cheese,diced 2 c Dry white wine
8 oz Gruyere cheese,diced 1 tb Lemon juice
2 tb Flour 3 tb Kirsch
1 Clove garlic,halved 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.