Seasoned Gruyere cheese, melted until bubbling hot, ready for dipping with your choice of breads and fruits.
Ingredients
1poundGruyere cheese
2tablespoonsall-purpose flour
1/2clovegarlic
1cupdry white wineplease make sure it's on the dry side!
2tablespoonskirschoptional
Your choice of stuff to dip: Rustic bread cut into cubesif it's a fresh loaf, I recommend cutting it up a few hours ahead and letting it sit out so it hardens a bit and is less likely to fall off the fondue forks into the cheese, Granny Smith apple (especially yummy), pears, broccoli and cauliflower (I like to steam mine just slightly beforehand), baby potatoes. Oh, and the Fondue cookbook also suggested pickles, so we tried a couple sweet pickle chunks. Surprisingly not bad!
Instructions
Grate the cheese.
Toss the cheese with the 2 tablespoons flour.
Rub the fondue pot with the cut side of the garlic.
Add the wine to the fondue pot, and over medium high heat, bring it to a boil.
Lower the heat to medium low, and stir in the cheese 1/2 cup at a time, adding more then the previous 1/2 cup is pretty much melted.