Switzerland’s contribution to the culture of the 1970s, fondue is making a comeback, at least in our house. It’s another great way to use leftover cheese, as well as any leftover wine.
Cut into 2-cm cubes a loaf or two of French bread, and toast on a baking sheet in a 175 degree oven for 5-7 minutes until crisp and slightly browned.
Grate:
500 g Swiss, Emmentaler, or Gruyere cheese
Toss cheese with:
45 ml flour
Heat in a saucepan over medium until just short of boiling:
350 ml dry white wine
Add the cheese mixture, a little at a time, stirring it until it melts and is smooth before adding more. Stir the whole thing gently until it starts bubbling. Blend in:
60 ml milk
30 ml kirsch or dry sherry
1 ml nutmeg
1 ml white pepper
Using a long skewer, dip the bread cubes into the fondue and enjoy!