16 oz. Roth Käse Gruyere
3 TBSP flour
1 clove garlic, peeled
1 ½ cups Cedar Creek Pinot Grigio
1 tsp. Lemon juice
2 loaves Italian or French bread
Shred Gruyere cheese, and dredge cheese with flour. Cut bread into 1” cubes, crust on one side. Set bread aside. Rub inside of pot with garlic clove. Discard garlic.
Pour wine into pot and heat over medium flame until warm but not boiling. Add lemon juice. Add cheese & flour mixture by handfuls, stirring constantly with a wooden spoon until cheese is melted and mixture has the consistency of a creamy sauce. Add freshly ground pepper and grated nutmeg to taste. Let boil once. Remove pot and put on a lighted burner on top of table. Adjust flame of burner so fondue continues to bubble lightly. Serve each guest bread cubes, spear fondue fork through bread, crustless part first, securing prongs in crust. Dunk and stir well to bottom of pot. Eat & Enjoy! Serves 4 as main course. Serve with Cedar Creek Pinot Grigio.
– from Larry’s Market