Fondue is fun, it is also elegant. How many other foods can say that?
3 CHEESE FONDUE
- 1 clove garlic, cut in half
- 1 cup white wine
- 1 tablespoon butter
- 1 tablespoon flour
- 7 ounces Gruyere cheese, shredded
- 7 ounces sharp Cheddar cheese, shredded
- 7 ounces Jarlsberg cheese, shredded
Directions
Using the cut side of the garlic, rub in the inside of the fondue
pot. Discard garlic when done. In a small pan, bring the wine to a boil.
While the wine is cooking, add the butter to another pan. Melt over low
heat then add flour, cooking 3-4 minutes, stirring constantly to avoid
scorching. Slowly add the wine to the flour mixture, whisking to remove
any lumps. Add the shredded cheeses, a handful at a time, until melted
and smooth before adding more. When all cheese has been added and the
mixture is smooth, pour into prepared fondue pot and keep warm over a
low flame.