Cheese Fondue

This recipe is a little heavy...really good, but heavy...it's a mixture of a few recipes I've found online and on tv...

and yes we realize this was a lot for 2 people, after we ate most of it...

Ingredients:
Garlic
Butter
Flour
White Wine
Brie
Emmentaler
Gruyere
Sharp White Cheddar

For Dipping:
Steak (cooked rare and sliced into strips)
Keilbasa (cooked and sliced)
Bread (cubed and toasted)
Broccoli (cut up and blanched)
Brussel sproats (halved and roasted with olive oil, salt and pepper)
Cauliflower (roasted with olive oil, salt and pepper)

First cube all the cheeses, except the brie...the brie will really just need its skin removed.

Start with a heavy sauce pan or dutch oven and melt about 2 tablespoons of butter inside.  Mince and add the garlic.  After about a minute add about 2 tablespoons of flour and cook for another minute or so.  Then add a cup of white wine slowly and mix in. Now slowly add all the cheeses...I didn't list amounts for cheese because I really just bought and used all four (and ended up with enough food for at least 4).  I would say at minimum, 3 kinds, 6 to 8 oz. each.


When done, transfer to fondue pot and keep the pot at a warmish setting.  We found it better to keep the cheese too hot (and turn it down) than to let it cool.