Village Squire, 1976-09, Page 35"THE CHEESE HOUSE"
suggests a
CLASSIC CHEESE FONDUE
Ingredients:
3 cups diced Swiss Cheese (Emmentaler-Guyere)
1 tablespoon flour
1 clove garlic, halved
11/4 cups dry white wine
Dash of freshly ground pepper
Dash of nutmeg
3 tablespoons Kirsch (or dry sherry)
A loaf of French Bread, - torn into bite -size pieces
Toss the cheese with flour. Rub inside of fondue pot with
cut surface of garlic. Pour in wine and warm just till air
bubbles start to rise.
Use a wooden spoon, and stir in a figure eight motion as
you add a handful of cheese; when melted add another
handful.
After all the cheese is blended in and the fondue is
bubbling gently stir in seasonings and Kirsch.
Spear bread on a long handled fork and dip into the
cheese.
"Make your selection of cheese, and cooked meats
the "Cheese House"
Headwater Perth Cheese and Foods Ltd.,
423 Erie St.
Stratford, Ontario.
271-3160