Ingredients:

• 1 1/2 – 2 cups White Wine
• 2 teaspoons Garlic, minced
• 1 – 1 1/2 cups Emmenthaler Swiss Cheese, grated
• 1 – 1 1/2 cups Gruyere Swiss Cheese, grated
• 1/2 cups Flour
• 1 teaspoon Nutmeg, finely ground
• Juice of ½ lemon
• 1 tablespoon Kirshwasser
• Assorted breads (rye, sourdough, ), cut in bite size pieces
• Apples, cut in bite size pieces
• Cauliflower, cut in bite size pieces
• Baby carrots

Directions:

• Toss grated cheese in flour until well coated.  The flour keeps the fats in the cheese from separating when the cheese is melted.  It helps create a smooth texture when melting the cheese.
• In a fondue pot, bring wine to a simmering boil.
• Stir in garlic.
• Slowly stir in cheese a little bit at a time, allowing cheese to melt as it is stirred into the wine.
• After the cheese is melted, stir in nutmeg and lemon juice.
• Add the kirshwasser by pouring it around the edge of the bowl with the melted cheese.  Allow the alcohol in the kirsh to burn off just a bit before stirring it to incorporate it into the cheese mixture.
• Dip the bread, fruit, and veggies in the cheese with fondue forks and enjoy!

We have an electric fondue pot that we use.  We prefer this kind because it maintains a constant temperature and it is dishwasher safe.

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