White Wine Cheese Fondue
|Gruyere||1⁄2 Pound, shredded/ diced|
|Garlic||1 Clove (5 gm)|
|Dry white wine||2 Cup (32 tbs)|
|Lemon juice||1 Tablespoon|
|French bread loaf||2 , cut in cubes (Crust On Each Cubes)|
Dredge cheese with flour.
Rub the cooking pot with garlic; pour in the wine; set over moderate heat.
When air bubbles rise, add lemon juice.
Add cheese by handfuls, stirring constantly with a wooden fork or spoon until the cheese is melted.
Add the kirsch and nutmeg, stirring until blended.
Keep bubbling hot over burner while serving.
Dunk bread and swirl in the fondue.