Cheese fondue

Name: Cheese fondue
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Dairy
Ingredients: 250.00 g emmenthal cheese; 250.00 g gruyère cheese diced; 45.00 ml flour; 1.00 garlic cloves, bruised; 500.00 ml wine dry white; 15.00 ml lemon juice; 45.00 ml kirsch or brandy; 0.00 nutmeg and paprika, ground; 2.00 french bread loaves

4 servings Prep: 10 mins, Cooking: 10 mins

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Dairy

By Food24 November 03 2009

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Ingredients (9)

250.00 g	emmenthal cheese
250.00 g	gruyère cheese — diced
45.00 ml	flour
1.00	garlic — cloves, bruised
500.00 ml	wine — dry white
15.00 ml	lemon juice
45.00 ml	kirsch — or brandy
0.00	nutmeg — and paprika, ground
2.00	french bread — loaves

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Method:

Dredge the cheese with the flour.
Rub the cooking pot with garlic, pour in the wine and heat over a moderate heat.
When the bubbles begin to rise, add the lemon juice.
Add the cheese, a handful at a time, stirring constantly with a wooden spoon until it has melted.
Add the Kirsch or brandy and spices. Stir to blend.
Transfer to a fondue pot and place over a flame.
Keep bubbling.
Serve with French bread cubes. Spear the bread cubes through the soft side into the crust, dunk and swirl in the cheese.