Contributed by Oakdale Cheese & Specialties
Serves: 4
Time to prepare: 30 minutes

• 1 clove Garlic
• 1 1/2 cups Dry White Wine
• 1 TBSP Lemon Juice
• 3 TBSP Kirsch (optional)
• 800 g Swiss and/or Gouda Cheese, grated
• 1 TBSP Flour
• Pepper and Nutmeg to taste
• 2 loaves crusty Italian or French Bread
• Assorted raw or blanched Veggies, cut in dipping-size chunks (Broccoli, Cauliflower, Asparagus, Carrots, etc.)

Dredge (coat) cheese with flour.
Cut bread into 1” cubes. Each cube should have crust on one side.
Rub inside of pot with cut garlic clove. Discard garlic.
Place pot on stove.
Pour wine and kirsch into pot.
Heat over medium flame until wine is hot but not boiling.
Add lemon juice.
Add handfuls of cheese, stirring constantly with wooden spoon until cheese is
melted and the cheese-wine mixture has the appearance of a light creamy sauce.
Add pepper and nutmeg to taste.
Bring to a boil, then remove the pot and place on lit burner on table.
Dip bread and veggies into cheese.

Serving Suggestions

• Leave a thin layer of fondue at the bottom of the caquelon (fondue pot). By carefully adjusting the heat, this layer will form into a crust known as “La Religieuse” (The Religious One). Lift it out and distribute among the guests. It is considered a delicacy.
• Fondue Fun Rules: One of the most popular fondue customs is if a lady looses her bread cube in the fondue, she owes the man on her right a kiss. If a man has such a mishap when dining in a restaurant, he should buy the next round of drinks. In the home, he owes his hostess a kiss!
  

Comments

• Before using your new caquelon, whether ceramic or cast iron, break it in by
  filling it with a mixture of water and milk (half and half) and boil for 15
  minutes.
• Fondue utensils and caquelon can be easily cleansed by immersing them in cold
  water for approximately 15 minutes prior to washing in lukewarm water.
• Only wooden utensils should be utilized.