Cheese Fondue

We couldn't have made cheese fondue too many times, but it is so much fun that I guess kids tend to remember it. Ben has asked for it, and I've found a recipe just like the one we used on 101 Cookbooks. You can check out their page for a nice discussion of fondue pots, techniques for dipping, and a list of foods to dip.

We never got too fancy--we just used cut up French bread for dunking.

1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (optional--I don't believe that we bothered)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.

Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (opt.). Continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.