Cheese Fondue

How could any of the five us forget fondue nights? Dueling forks—one in the hot oil for meat, another spearing bread for cheese fondue. Accompanied by a potato side dish to fill up “the boys.”

8 oz. Gruyere cheese (about 2 1/2 cups)

8 oz. Swiss (about 2 1/2 cups)

1 T. flour

1 1/4 cups dry white wine

1 garlic clove, smashed

2 tsp. kirsch (Clear cherry brandy) You can substitute wine or sherry. I’m sure Mom never used kirsch.

1 French bread baguette

Mix cheeses and flour in medium bowl. Bring wine and garlic to a simmer in heavy medium size saucepan. Remove garlic. Gradually mix in cheese by handfuls, stirring until melted and smooth. Stir in kirsch. Transfer to fondue pot, serve with bread and skewers for dipping.