Cheese Fondue Dairy Foods
1 pound Emmentaler cheese and
1/2 pound Gruyere cheese,shredded or diced
4+ tbsp. flour
1 garlic clove
2+cups dry white wine 		1/2 cup cognac
paprika
nutmeg
2 loaves French bread, cut in cubes

Dredge cheese with flour. Rub the cooking pot with garlic (also the blazer pan) Pour in wine, set over moderate heat.

When air bubbles rise, add the cheese by handfuls, stirring constantly with a wooden spoon until the cheese is melted. Add brandy and spices, stirring until blended.

Transfer to chafing dish and keep bubbling hot over heater while serving. Dunk bread and swirl in the fondue.

Makes 6 to 9 servings.

DON'T BOIL THE WINE.

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