Michael Field'S Fondue

1. 1

   Grate the cheese, mix the grated cheese thoroughly with the flour in a bowl and cover the bowl to keep the cheese from drying out

2. 2

   Combine the wine and the cut-up garlic in a non-reactive pot, bring to a boil and continue at a boil until the wine is reduced to about 2 2/3 cups, then remove the wine from the burner and remove the garlic from the wine

3. 3

   Return the reduced wine to a boil, then lower to a simmer and begin adding the cheese mixture a handful at a time, stirring constantly until all the cheese has been added and the mixture is a smooth, creamy mass

* Per serving · 4 servings · Values may vary.

No additional tips available.