Traditional Gruyere Fondue- Time Tested And True

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   ["Combine flour through P. Rub the cut garlic halves all over the inside of the fondue pot. Add wine, heat on low til tiny bubbles appear at edge.Add handful of cheese, stir wih wooden spoon til cheese is melted. Keep adding cheese til all melted smoothly. Add kirsch, taste, add more if needed. Serve with 1 loaf French or sourdough bread, cut in 1"" cubes and lightly toasted. Fondue forks work best.", "* Sauvignon Blanc or dry Riesling; super cheap ones haven't worked well for me.

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   ** if you want to reheat leftovers the next day,add some cream and heat til it all comes together smoothly"]

* Per serving · 4 servings · Values may vary.

No additional tips available.