Local Certified Organic Produce 

Fondue

adapted from Fondue by Fiona Smith

submitted by Jennie Willis

1 1/4 cups dry white wine

1 minced garlic clove

handful of minced herbs (chives, parsley and chervil)

20 oz grated cheese

1 Tbsp flour

pepper

dipping items

Bring the wine to a simmer and add garlic and herbs. 

Combine cheese and flour.  Gradually add cheese to the wine, stirring constantly until melted.

When the mixture is smooth, add a good grinding of pepper and serve with cubes of crusty bread and broccoli florets for dipping.

Note: Traditional cheeses are Gruyere and Emmenthal, but Jenny uses whatever is on hand.  She says Cheddar and Havarti with dill are good if you like dill.

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Last modified: 11/09/03