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Print this Recipe    Fondue 43

Cheese Fondue

1 lb. Swiss cheese, grated
3 Tbsp flour
1/2 clove garlic (optional)
2 cup dry white wine
1/4 cup cherry brandy
pepper
2 dashes nutmeg
French bread, crisped in oven and broken into hunks

Rub pot or chafing dish with garlic. Dredge cheese with flour. (My
dad tosses in a paper bag.) Heat wine on stove or over open Sterno
flame till 150 degrees. (Bubbles of air rise at surface at 150
degrees.) Add cheese by handfuls, stirring until melted before each
new addition. When all cheese has melted and mixture bubbles,
add pepper, nutmeg and brandy. Take your time -- about 20 minutes
to melt the cheese and add seasonings. Keep heat on the low side
to prevent burning.

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