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from: Pam

CHEESE FONDUE

1/2 large garlic clove
1 1/2 c. dry white wine or beer
1/2 lb Emmenthaler, coarsely grated
1/2 lb Gruyère, coarsely grated
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper

Rub inside of sauce pan with garlic. Add wine/beer and bring almost to a boil.

Dredge cheese in flour and slowly add to the wine/beer, stirring constantly.

Add salt and pepper.

Serve with cubes of coarse, crusty bread for dipping.