Village Squire, 1978-02, Page 43QS T Cfk'esc
oust
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.
r gicc
hesehe Cluese
ouse
423 Erie Street • Stratford • Phone 271-3160
On Highway 7 to London, 1 mile west of downtown.
THE HOME OF
HEADWATER BRAND CHEESES