- 1/2 pound [227 g] Vacherin cheese
- 1/4 pound [113 g] Miranda cheese
- 1/4 pound [113 g] Emmenthal cheese
- 1 tablespoon [8.75 g] flour
- 1 clove garlic, halved
- 1 cup [250 mL] dry white wine
- 1 1/2 teaspoons [7.5 mL] lemon juice
- Pepper
- Nutmeg
- Bite-size pieces of bread
|
- Grate Vacherin, Miranda and Emmenthal cheeses.
- Mix together grated cheeses and flour.
- Rub a cheese fondue pot with garlic halves.
- Pour in dry white wine; heat until steaming.
- Slowly stir in grated cheeses; heat, stirring, until completely melted.
- Then stir in lemon juice.
- Season to taste with pepper and nutmeg.
- Serve, along with bread pieces to dip in.
|
