The coldest months of the year inspire us to cook rich comfort food with cheese. From Eduardo's macaroni and cheese to our house recipe for Fondue. We've tweaked this recipe over the years, but it has remained simple and delicious. The quality of the cheese really sets it apart - don't skimp!
Formaggio Kitchen Fondue
1-1/2 cups dry white wine
1 large garlic clove
Approximately 1-1/4 lbs of cheese (we use Emmentaler, Vacherin Fribourgeois, and Comté Trois Sapins)
Freshly ground white pepper and nutmeg to taste
2 tsp flour
6 Tbsp Slivovitz (plum brandy) or eau-de-vie of your choice
Heat wine and garlic in a heavy saucepan 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. In a separate pot make a slurry with the flour and brandy (or a bit of white wine) while gently heating it. Add the slurry to the cheese mixture. Boil gently, stirring for a few minutes. Transfer saucepan to a candle warmed fondue pot. Serve with cubes of good, crusty or even slightly stale bread.
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