The great fondue craze of the 1960's and 70's has made a comeback...so go dust off one of the three fondue pots you got as a wedding gift and enjoy some cheese fondue again!
SWISS CHEESE FONDUE SAUCE (from AYN section 8 cookbook)
4 c. (1 lb.) shredded Swiss cheese
3 T. flour
1 lg. clove garlic
2 c. dry white wine
salt and pepper to taste
1/4 t. nutmeg
Dredge grated cheese with flour. Rub the fondue pot with the clove of garlic. Pour in the wine and heat over low heat til just below the boiling point – do not boil. Add cheese by the tablespoon, stirring with a fork til each tablespoon is absorbed. Continue stirring til the mixture starts to bubble slightly – it must not boil. Add seasonings. Keep warm til ready to serve or the sauce could break. This cheese fondue sauce recipe was taken on Ask Your Neighbor back in 1963!
Swiss Cheese Fondue Sauce recipe is published in our June, 2011 Menu Minder, Issue #332.