Gouda Fondue

Photo: flickr user _rockinfree

Ingredients

1 Clove garlic, halved

1 1/2 cups Dry white wine

4 cups Shredded Gouda Cheese

1 teaspoon Dijon mustard

1 tablespoon Potato flour or corns

2 tablespoons Kirsch

Freshly ground nutmeg and pepper

8 slc (thick) fresh whole grain bread or French bread

Preparation

Rub the inside of a heavy 2 quart pan with garlic. (I just use my fondue pot-the same as the serving pot). Add wine and cook over medium low heat until bubbles rise slowly to the surface. Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.

Stir cheese mixture into wine, a spoonful at a time. Continue stirring slowly until mixture is smooth (it should bubble slowly). Add kirsch 1 Tbs at a time and again bring fondue to a simmer (too high heat may cause fondue to separate).

To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer. Season to taste with nutmeg and pepper.