Classic Fondue - Instructions
Cut the Gruyere and Emmenthaler cheese to fit in a food processor. Shred cheeses in a
food processor with the shred tool attached. After shredding add 1 tablespoon of flour
and stir into the cheese mixture.
Rub the inside of a heavy pot with a crushed garlic clove. Pour white wine, kirsch and
lemon juice into the pot. Heat over a medium heat flame until the wine is hot but not
Add handfuls of cheese, stirring constantly with a wooden spoon until cheese is melted
and the cheese/wine mixture has the appearance of a light creamy sauce. Add nutmeg and
white pepper to taste.
Cut a loaf of crusty French bread into 1" cubes. Remove the pot and place on a fondue