1 garlic clove
1/2 cup dry white wine
1 tablespoon grated lime rind
3 cups grated Gruyère cheese
2 cups grated Emmental cheese
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons cherry liqueur
2 stalks of celery (460g) cut into 2cm cubes
1 garlic clove
1/2 cup dry white wine
1 tablespoon grated lime rind
3 cups grated Gruyère cheese
2 cups grated Emmental cheese
1 1/2 tablespoons all-purpose flour
1 1/2 tablespoons cherry liqueur
2 stalks of celery (460g) cut into 2cm cubes
1
Mince the garlic and discard the excess
2
Combine the wine, lime rind, and cheeses in a fondue pot and cook over high heat, stirring constantly, until the cheese begins to melt
Reduce the heat to low and cook, stirring, for 15 minutes or until the cheese has melted completely
3
Add the flour and cherry liqueur and cook, stirring constantly, until the mixture is smooth and slightly thickened (approximately 7 minutes)
4
Light the fondue torch and place the pot over it
Serve by spearing a celery cube onto a fork and dipping it into the cheese sauce, coating it evenly
Serves - 4 servings
Calories - 760 per serving
Easy
