Gouda Fondue
- 1 clove garlic halved
- 1 1/2 cups dry white wine
- 4 cups shredded gouda cheese
- 1 teaspoon dijon mustard
- 1 tablespoon potato flour or corns
- 2 tablespoons kirsch
- ground nutmeg
- pepper
- 8 french bread or slc, thick fresh whole grain bread
- Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot-the same as the serving pot). Add wine and cook over medium low heat until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.
- Stir cheese mixture into wine, a spoonful at a time. Continue stirring slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring fondue to a simmer (too high heat may cause fondue to separate).
- To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer. Season to taste with nutmeg and pepper.
garlic, white wine, gouda cheese, mustard, flour, ground nutmeg, pepper, bread
Taken from www.yummly.com/recipe/Gouda-Fondue-1658103 (may not work)