Formaggio Kitchen Cheese FonduePrint this Page
This is the fondue that has gotten us through countless New England winters. You can modify the types of cheese as you wish.
Ingredients
1 1/4 lbs Combination of Fondue cheeses
1 large garlic clove
1 1/2 cup dry white wine
6 Tbsp Slivovitz (plum brandy) or eau-de-vie of your choice
2 tsp flour
Freshly ground white pepper and nutmeg to taste
Heat the wine and garlic in a heavy saucepan (earthenware or enamled cast iron) over medium heat. When the wine is hot, remove the garlic. Add cheese, white pepper and nutmeg. Stir over medium heat until the cheese melts. Make a slurry with the flour and brandy while gently heating it. Add the slurry to the cheese mixture. Boil gently, stirring for a few minutes. Transfer saucepan to a candle warmer or fondue stand. Serve with cubes of good, crusty or even slightly stale bread.
Serves 4 as an appetizer.