• 2 lbs cheese (Gouda, Emmentaler or Gruyà re, or a mixture)
  • 4 cups dry white wine
  • 1 tablespoon fine flour
  • 1 tablespoon kirschwasser
  • lemon juice
  • freshly grated nutmeg
  • 1 -2 loaf ready-to-use baked pizza crust, fresh white French bread cut into cubes
  • mushroom, halved (optional)
  • raw vegetable, lightly steamed
  • 1 Grate the cheese. Rub the fondue pot with the garlic clove. Warm 2 cups of wine in the pot and add the cheese, one handful at a time, stirring while it melts. Keep stirring or the cheese may clump.
  • 2 Stir the flour into the Kirschwasser, then add it slowly to the pot. Even if the cheese is clumping a bit, this addition should help smooth it out. Add a little lemon juice (less than a tablespoon) and add pepper and freshly grated nutmeg to taste. Add more wine as necessary, to thin the fondue until it coats a piece of bread, but doesn’t take half the pot with it.
  • 3 Take the fondue pot to the table and place in on its stand with a lighted Sterno can under it.
  • 4 Eat the fondue by stabbing the bread cubes or vegetables with a fondue fork (a long handled, 2-prong, skinny fork with barbs so the bread doesn’t fall into the pot). Dip the bread into the cheese and swirl a bit to coat. Let it cool a few seconds before eating.