Cheese Fondue

My wife’s birthday is coming up. For as long as I can remember, I always prepare a cheese fondue for her dinner. Perhaps the tradition started because the recipe for cheese fondue is easy to prepare, and also, perhaps, because it involves the use of an open flame. Cheese fondue, a tossed salad, and some sparkling wine make a nice meal on a rainy night.

For this recipe, it is important to use good cheese. I use a mixture of imported Gruyère and Emmenthaler in unequal measures. For a milder taste, use a smaller ratio of Gruyère, like 50:50. I also use a good dry wine, for this recipe my own Sauvignon Blanc. It provides a nice acidity to bring out the flavors of the cheeses. Finally, the bread is equally important: a crusty loaf cut into cubes. A hint here is to leave a bit of the crust on so the bread attaches better to the fork.

Ingredients

• 1 garlic clove cut in half
• 1 Cup dry white wine (Occasio Sauvignon Blanc)
• 2 Cup Gruyère cheese (grated)
• 1 Cup Emmenthaler (grated)
• 1 ½ Tbs flour
• 2 Tbs Sherry (or Kirsch brandy)
• Crusty Baguette

Directions

Mix the cheese in a large bowl, and then toss the mixture with the flour. Next, rub the cut side of the garlic on the bottom and inside of a heavy-bottomed pan. Add the wine and bring to a simmer. Gradually add the cheese while stirring constantly. When the mix begins to thicken, add the Sherry. Pour into your fondue pot and set it over a small flame. Dip your bread and enjoy.