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Cheese Fondue
by Bob Blumer
Magazine Issue: Internet Only
Cheese Fondue

(serves 8)

According to Swiss tradition, anyone who loses a piece of bread in the cheese must go around the table and kiss each member of the opposite sex.

1 lb. Emmental (Swiss cheese), coarsely grated
1 lb. Gruyère cheese, coarsely grated
1/4 cup flour
1/4 t ground nutmeg
1/2 t freshly ground black pepper
3 cups dry white wine
1 garlic clove, cut in half
2 oz. kirsch (cherry brandy)
2 loaves fresh crusty French, Italian or sourdough bread, cut into bite-size chunks with one edge of crust on each bite.

1) Place cheese in a large bowl. Sprinkle flour, nutmeg and pepper over top, then toss thoroughly so flour evenly coats cheese.

2) Heat wine in a medium-size pot over medium-high heat until tiny bubbles begin to rise to the surface.

3) Slowly add cheese to wine, allowing each handful to melt before adding another.

4) When cheese is fully melted, add kirsch.

5) Rub inside of fondue pot with cut side of a garlic clove.

6) Transfer entire mess to fondue pot and maintain flame hot enough to keep cheese melted but not boiling. Place fondue pot in center of table and let guests dive in.

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