3/4 pound Gruyere 1/2 pound Emmenthal handful of flour 1 clove garlic 2 cups dry white wine 2 ounces Kirsch salt pepper nutmeg Grate the cheeses. Toss with the flour, so that it's coated. Rub a pot with the clove of garlic. Pour the wine into the pot and heat until the bubbles start. Throw the cheese in and stir until it's melted.
Cheese Fondue
Cheese Fondue
Cheese Fondue
3/4 pound Gruyere 1/2 pound Emmenthal handful of flour 1 clove garlic 2 cups dry white wine 2 ounces Kirsch salt pepper nutmeg Grate the cheeses. Toss with the flour, so that it's coated. Rub a pot with the clove of garlic. Pour the wine into the pot and heat until the bubbles start. Throw the cheese in and stir until it's melted.