Cheese Fondue #1
Yield
4 servingsPrep
25 minCook
20 minReady
45Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
swiss cheese
diced |
|
| 8 | ounces |
gruyere cheese
diced |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | clove |
garlic
halved |
|
| 2 | cups |
white wine
dry |
*
|
| 1 | tablespoon |
lemon juice
|
|
| 3 | tablespoons |
kirsch (cherry brandy)
|
*
|
| 1 | loaf |
french bread
cut into 1 inch cubes |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
swiss cheese
diced |
|
| 231.2 | ml/g |
gruyere cheese
diced |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | clove |
garlic
halved |
|
| 473 | ml |
white wine
dry |
*
|
| 15 | ml |
lemon juice
|
|
| 45 | ml |
kirsch (cherry brandy)
|
*
|
| 1 | loaf |
french bread
cut into 1 inch cubes |
*
|
Directions
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 ½ 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.
