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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CHEESE FONDUE

Serves 4

1 loaf crusty French bread
1 clove garlic
1 cup dry white wine
1 teaspoon lemon juice
1 pound grated Swiss Emmenthal cheese
ground pepper, nutmeg to taste
1 teaspoon flour
4 teaspoons Kirsch or water

Cut bread into 1 inch (2/5 cm) cubes.
Rub inside of fondue pot with cut garlic clove. Dispose of garlic. Pour wine in pot and heat until wine is hot but not boiling. Add lemon juice. Add handfuls of cheese, stirring constantly with wooden spoon until cheese has melted and a light, creamy sauce consistency is attained. Add pepper and nutmeg to taste.
Mix flour and kirsch to a smooth paste and whisk in the the cheese mixture to thicken. Bring to a boil, then remove from stove and place pot on lit burner, on table.
Dip bread cubes (on fondue forks) in cheese fondue.


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