Cheese Fondue

• Cheese Fondue Ingredients
• Sauce pan
• Fondue pot (optional)
• 2 pound mixture of grated cheeses: I use two or three of the following always including one of the first two:Emmental, gruyere, gouda, jarlsberg, comte, fontina,
• 1 tablespoons flour
• 1 tbsp cornstarch
• 1 clove garlic, fin crushed to be removed from wine before adding cheese
• 1 cup dry white wine, such as Sauvignon Blanc or Chardonnay
• 1 tablespoon lemon juice, freshly squeezed
• 1 tablespoon kirsch (cherry brandy) (optional)
• 1/2 teaspoon dry mustard
• 1/8 teaspoon grated nutmeg
• Foods for dipping in the cheese fondue: day old French bread, ham, cooked broccoli, cooked carrots, cooked cauliflower, cherry tomatoes, bell peppers (green, red, orange, yellow), apples, pears, etc
• Cheese Fondue Instructions

1.  Grate cheeses. Place in a mixing bowl and add flour. Mix well, coating the cheeses and set aside.

2.  Add dry white wine, cornstarch garlic and lemon juice to a sauce pan. Bring to a simmer while stirring to thicken cornstarch over a medium heat.

3.  Add cheese mixture to the wine and lemon, a small amount at a time so the cheese can melt smoothly, lower the heat if needed. Stir with a spoon continuously until well incorporated. Add kirsch, dry mustard, and nutmeg. Keep warm in the sauce pan or transfer to fondue pot with a burner.

4.  Prepare ahead all of the food to be served for dipping. (Bread cubes, thin pear and apple slices, chicken breast cubes, button mushrooms, bell pepper pieces, etc)

5.  Bring everything to the table and enjoy.