Fondue Chablis

1/4 lb Emmenthaler cheese
1/4 lb Gruyere cheese
1 t flour
1 clove garlic
1/2 C Chablis
1/4 t salt
a pinch of nutmeg
fresh ground black pepper to taste

Grate the cheeses coarsely and toss with the flour. Crush the garlic, and heat it in the fondue pot for a minute or so, then pour in the wine and continue cooking until quite hot. Gradually add the cheese and flour mixture, stirring gently with a wooden spoon until smooth. When nearly ready for dipping, add the seasonings. With warm, crusty French bread, this recipe serves 3 or 4.

Adapted from The Fondue Cookbook by E. Callahan. For a real feast, also prepare beef tenderloin fondue.

Take me higher...
Introduction to the PSK PSK Search Recent Additions CA Archive CA Links Feedback Appreciated !