Cheese Fondue

Adapted from Everyday French Cooking

3 cups Gruyère cheese or Emmental cheese, shredded (about 3/4 lb)
2 Tbsp flour
1 clove garlic
1¾ cups dry white wine
Salt, white pepper, and ground nutmeg, to taste
1½ Tbsp butter
1/4 to 1/3 cup heavy cream
3 Tbsp Kirsch (clear cherry brandy)
DLM French Baguette, cubed

Mix shredded cheese and flour. Set aside. Place the garlic and wine in the smaller pan of a double boiler and boil together until the wine is reduced to 3/4 the original volume. Remove garlic and discard. Place this pan in the larger pan of hot (not boiling) water. Add 1/4 cup cheese at a time, stirring until each addition is completely mixed with the wine before adding another. After all of the cheese has been blended in, add salt, pepper, and nutmeg to taste. Add butter and 2 Tbsp of the cream. Mix well. Add the remaining cream gradually as the fondue thickens. Stir in the Kirsch. Serve in a fondue pot with cubed bread. If fondue becomes too thick, stir in a little more warm wine or cream.

Makes 6 servings

Allergy Warning: Contains MilkContains Wheat

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