CLASSIC CHEESE FONDUE|
12 oz. Swiss or Jarlsberg
cheese, diced (3 cups)
1 Tbsp. flour
1 clove garlic
1 1/4 c. Sauterne
dash of pepper
dash of nutmeg
3 Tbsp. sherry
French bread cut into
Toss cheese with flour to coat. Rub inside of fondue
pot with garlic. Pour in Sauterne and warm just until air
bubbles start to rise. Do not boil.
Add a handful of cheese and stir with a wooden spoon
until melted. Add another handful of cheese. Keep stirring.
When all cheese is blended in and bubbling gently, stir in
seasonings and sherry. Spear bread on fondue fork and dip into
cheese. Serves 5 or 6.
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