Recipe: Swiss Fondue

SWISS FONDUE

3 cups shredded Gruyere or Swiss cheese (12 ounces)
2 cups shredded Emmentaler, Gruyere, or Swiss cheese (8 ounces)
3 tablespoons all-purpose flour
1 1/2 cups dry white wine
1/4 cup milk
2 tablespoons kirsch or dry sherry
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
DIPPERS:
French bread or rye bread, cut into 1-inch cubes and toasted,* precooked broccoli or cauliflower florets or bias-sliced carrots.

Bring shredded cheeses to room temperature. Toss with flour; set aside.

Heat wine in a large saucepan over medium heat until small bubbles rise to the surface.

Just before wine boils, reduce heat to low and stir in the cheese mixture, a little at a time, stirring constantly, and make sure the cheese is melted before adding more. Stir until mixture bubbles gently.

Stir in milk, kirsch or sherry, nutmeg, and pepper. Transfer cheese mixture to a fondue pot. Keep mixture bubbling gently over a fondue burner. If mixture becomes too thick, stir in a little warm milk.

Serve with dippers.

*Note: To toast bread cubes, place the cubes on a baking sheet. Bake in a 350 degree F oven 5 to 7 minutes or until the bread cubes are crisp and toasted.

Servings: 12
Source: BH&G