Cheese Fondue #1appetizers, cheese 8 oz natural swiss cheese,diced 8 oz gruyere cheese,diced 2 tablespoon flour 1 clove garlic,halved 2 cup dry white wine 1 tablespoon lemon juice 3 tablespoon kirsch 1 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. |
