Cheese Fondue
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Fondue Pot
Ingredients
- 750 grams Swiss cheese, shredded, (¾ lb / 12 oz / 3 cups)
- 1 tablespoon all-purpose flour
- 1 clove garlic, halved
- 1¼ cups sauterne wine, (sweet white wine)
- dash black pepper
- dash ground nutmeg
- 3 tablespoons dry white wine
- French bread, cut into bite size pieces
Instructions
- In a mixing bowl, toss the cheese with the flour to coat.
- For your fondue pot, rub the inside of the pot with the cut garlic. Add the sauterne. Heat until bubbles just start to form on the bottom. Do not cover and do not boil.
- Stir in the cheese a handful at a time, keep stirring continuously until cheese is melted in, then repeat until all the cheese is add and melted in and mixture is gently bubbling, continuously stirring.
- Stir in the pepper, nutmeg, and white wine.
- Serve with skewers and the French bread pieces, and enjoy.
- If the sauce gets too thick, stir in a little warmed sauterne at a time.
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