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This is Molly's favorite cheese fondue and has been blessed by our Swiss friend, Evelyne, who advises us to avoid drinking any water during or after enjoying fondue because melted cheese and water don't mix well.

Cheese Fondue

Cheese fondue with Swiss cheese and sauterne. You can use different cheeses like Gruyere, Emmenthaler or raclette.

Ingredients

12 ounce natural Swiss cheese, cut in thin julienne strips (3 cups)

1 tablespoon all-purpose flour

1 clove garlic, halved

1 1/4 cups sauterne or a similar sweet white wine

Fresh ground pepper

Dash nutmeg

3 tablespoons triple sec or fruit liqueur

French bread, cubed

Instructions

1. Toss the cheese with flour to coat. Rub the inside of fondue cooker vigorously with the cut surface of a garlic. Pour in sauterne and warm just until air bubbles begin to rise (don't cover or boil). Remember to stir constantly from now on. Add a handful of cheese; when melted, toss in another handful. After all the cheese is blended in and is bubbling gently, stir in seasonings and liqueur. Spear bread cubes and dip into cheese. (If the fondue thickens add warmed sauterne)