Battle of the Bulge

[sally]

I have a really good fondue recipe that I got from a friend in Switzerland and I think it's actually more expensive to make it at home. The cheese alone is expensive and good imported cheese makes all the difference in it.

This is a soup chickeny thread, so please share!

I have a Bavarian meathaus in the area, so I can get good imported cheeses relatively inexpensively.

It comes out perfect everytime I make it and it's pretty easy to prepare.

1 cup dry white wine

¹⁄₂ pound shredded Emmental cheese

¹⁄₂ pound shredded Gruyere cheese

2 tablespoons all-purpose flour

¹⁄₄ teaspoon salt

¹⁄₂ tablespoon lemon juice

A splash of Kirsh ( it's a horrible tasting liquor, but good in the fondue for some reason)

1 clove garlic

Crusty French or Italian bread

Rub fondue pot with garlic and simmer wine and lemon juice in the pot. Toss cheeses with flour and add to pot a handful at a time. Stir after each addition of cheese until melted. When all the cheese has melted, stir in salt and kirsh. Serve with cut-up bread cubes. More wine can be added if it's too thick.