MELTING POT’S TRADITIONAL SWISS CHEESE FONDUE

4 ounces Chablis White Wine
Freshly chopped garlic
Lemon half, covered with lemon paper
50/50 Swiss Cheese blend
50 percent Emmenthaler Swiss Cheese
50 percent Gruyere Swiss Cheese
Fresh ground pepper
Nutmeg
1/2 ounce Krischwasser Brandy

Begin with Chablis White Wine Base. Add demitasse spoon of chopped garlic. Add 1/2 squeeze of lemon half. Add the cheese blend using a fork to help aerate.
Continue adding until cheese appears to have the consistency of warm honey.

Add in 5 turns of fresh ground pepper. Add a dash of nutmeg, aerate again to make cheese a little fluffy.

Pour 1/2 ounce Krischwasser Brandy around the edges. Pull the cheese away from edge of the pot to allow alcohol to boil out leaving just a hint of cherry flavor to cheese. Aerate one last time to really give the cheese a smooth consistency.

SERVE WITH:
Freshly cut pieces of Granny Smith Apples
Bite size chunks of French, Rye and Pumpernickel Breads
Celery, Cauliflower and Carrots

Source: KCTV5, Feb. 3, 2002