Fondue Recipes - Basic Swiss Cheese Fondue

• 1 garlic clove, cut in half
• 1-1/2 cups (350 ml) dry white wine
• 3 tbsp (45 ml) flour approx.
• 2 cups (475 ml) coarsely grated Emmenthal cheese
• 2 cups (475 ml) coarsely grated Gruyere
• couple dashes ground pepper
• 1 small pinch of nutmeg
• cubed artisan bread (ciabatta, baguette, rye)
• broccoli florets
• large chunks of celery
• cauliflower florets
• granny smith apple chunks (core apple)

1. Rub inside of fondue pot thoroughly with the cut garlic clove (bottom and sides).
2. Toss grated cheese with enough flour to lightly coat.
3. Pour in wine and heat until warm.
4. Stir in ground pepper and nutmeg.
5. Add cheeses a handful at a time and stir often until melted - adding until all of cheese is used.
6. If cheese starts to ball up add more wine
7. Use long forks to skewer whatever you are dipping.
8. Dip and twirl in cheese.
9. Remove from skewer to your plate with a dinner fork.

garlic, white wine, flour, emmenthal cheese, gruyere, couple dashes, nutmeg, bread, broccoli florets, celery, cauliflower, granny smith apple

Taken from online-cookbook.com/goto/cook/rpage/0018BE (may not work)