Alpine Cheese Fondue
1 clove garlic
1/2 lb. Swiss cheese, shredded
1/2 lb. Guyere cheese, shredded
3 T. Flour
2 cups dry white wine
1 T. lemon juice (optional)
Dash of nutmeg
2 T. Kirsch or Cognac
salt to taste
French or Italian crusty bread
Rub the inside of a ceramic fondue pot with garlic
Toss chesses with flour
Pour wine into pot, set over low flame.
When small bubbles form add lemon juice, and a handful of cheese.
Stir in salt, pepper, nutmeg and Kirsch or Cognac. Stir
Add more cheese in handfuls and keep stirring.
Place pot over a small tea light or sterno.
Make sure it does not get too hot.
Serve small cut up pieces of bread for dipping.
Pairs Well With
This came from an old Fondue cookbook and is easy to make.