Common in the 1970s and throughout Switzerland, cheese fondue is making a come back it's time that you got into the game. Delicious bits of food dipped in melted cheese, how could it not be delicious?
1 tbspFlouryou can use gluten-free all purpose flour
1 cupWhole Milk
1/2tspSalt
1/4tspWhite Pepper
1/4tspMustard Powder
1/2tspgarlic powderoptional
1/2tsponion powderoptional
1 1/2 cupsEmmenthal Cheese, grated
1 1/2 cupsGruyere, grated
Instructions
Melt the butter in a medium pot on medium heat. Whisk in the flour and cook for two minutes while continuously whisking.
Pour the milk into the pot and whisk in the salt, white pepper, mustard powder, garlic powder (optional), and onion powder (optional). Whisk until the mixture is just below a boil. Turn the heat down to low and simmer, while whisking for 8 to 10 minutes.
Remove the pot from the heat and whisk in the grated cheese a little at a time until all the cheese is incorporated. Taste the cheese fondue, and season it with salt as needed.
Transfer the fondue to a fondue pot and serve.
Notes
Replace the milk with beer and substitute the Emmenthal with a sharp cheddar to make beer cheese fondue. To make a more traditional fondue, substitute the milk for wine and omit the flour and butter. If the fondue lacks sharpness, add a few drops of Tabasco sauce.