M2's Classic Four Cheese Fondue

By debbreck

This fondue was served at Rick and Debbie's rehearsal dinner barbeque the night before their wedding. It is a fantastic mixture to dip on sourdough bread.

Ingredients

• 1/2 lb. Emnenthaler (shredded)
• 1/2 lb. Gruyere (shredded)
• 1/2 lb. Sharp Cheddar Cheese (shredded)
• 1/2 lb. Pepper Jack (shredded)
• 1/4 lb. butter
• 1/4 cup finely minced onions
• 3 cloves garlic or 3 tbps. minced garlic
• 3 cups dry white wine (Chardonnay or Riesling recommended)
• 2 tbsp lemon juice
• 4 tbsp flour
• 3 tbsp Kirsch (Kirshwasser Brandy can be found in a local liquor store)
• 1/4 tsp white pepper
• Italian bread (any crusty bread) cut into bite-sized pieces
• Vegetables - Broccoli, Cauliflower, Bell Peppers, etc.
• Twist this recipe by using roasted garlic and/or roasted onions. If you want a smokey flavor, use smoked cheddar instead of sharp cheddar.

Preparation

Step 1

Shred all cheeses and mix together in a large bowl - set aside.

Rub the inside of the fondue pot with the garlic clove or minced garlic, then add clove or minced garlic to the pot. Add butter and minched onions. Simmer on medium low heat until onions are transparent.

Reduce heat to low and slowly add flour. Stir thoroughly until completely mixed. Simmer for 15 minutes with mixture not changing color.

In a separate bowl, mix pepper, lemon juice, Kircsh, and wine. Slowly add 1 tbsp. of liquid mixture to flour mixture while mixing thoroughly. Mixture should be hot, but do not boil. Continue adding liquid until both are mixed together.

Slowly add cheese while stirring. This process takes awhile. Wait for each handful to melt before adding the next.

If fondue is too loose, add more cheese. If it is too stiff, add more wine or warm water. Add a little at a time, mixing thoroughly.

With this much cheese, vigorously mixing with a wire whip is recommended.