| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Swiss | Appetizers, Cheese/eggs | 4 | Servings |
INGREDIENTS
| 8 | oz | Natural Swiss cheese,diced |
| 8 | oz | Gruyere cheese,diced |
| 2 | tb | Flour |
| 1 | Clove garlic,halved | |
| 2 | c | Dry white wine |
| 1 | tb | Lemon juice |
| 3 | tb | Kirsch |
| French bread,1" cubes |
INSTRUCTIONS
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 1/2 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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