Swiss Cheese Fondue

 

2

cups shredded natural Swiss cheese (8 ounces)

2

cups shredded Gruyère cheese (8 ounces)

2

tablespoons Gold Medal® all-purpose flour

1

clove garlic, cut in half

1

cup dry white wine

1

tablespoon lemon juice

3

tablespoons kirsch, dry sherry or brandy

Dunkers (French, sourdough or pumpernickel bread, cut into 1-inch cubes; cooked small red potatoes; broccoli or cauliflower flowerets; mushrooms; cherry tomatoes)

Chopped fresh chives

• 1 Place cheeses and flour in resealable plastic bag. Shake until cheese is coated. Rub garlic on bottom and side of fondue pot; discard garlic. Add wine. Heat over simmer setting just until bubbles rise to surface (do not boil); stir in lemon juice.
• 2 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch. Sprinkle with chives.
• 3 Keep warm over simmer setting. Spear Dunkers with fondue forks; dip and swirl in fondue with stirring motion.