Cheese Fondue Preparation
Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months.
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Cheese Fondue Reviews
This is the recipe I learned from my father.
6 years, 4 months, 1 weeks, 2 days, 17 hours, 44 minutes ago
6 years, 4 months, 1 weeks, 2 days, 17 hours, 50 minutes ago
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