Gouda Fondue

1. 1

   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.

2. 2

   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).

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.