Cheese Fondue #1

Serves:

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

Method:

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.