Swiss Fondue
- 12 lb swiss cheese, grated
- 12 lb raclette cheese, cubed
- 14-12 cup Roquefort cheese, crumbled
- 23-1 cup dry white wine
- 2 12 teaspoons flour
- 1 12 teaspoons Dijon mustard
- 2 teaspoons butter
- 1 clove garlic, crushed
- Heat the wine, butter, flour, dijon and garlic to a very fast simmer whisking well.
- If making in a fondue pot or a stove top, add the cheese 1/4 of the amount at a time, melting after each addition.
- If making in a microwave, add all ingredients at once and nuke on high for 2 minutes, stir until melted.
- Serve with Crusty bread, apples and raw veg.
swiss cheese, raclette cheese, roquefort cheese, white wine, flour, mustard, butter, clove garlic
Taken from www.food.com/recipe/swiss-fondue-10873 (may not work)