Chef Brian West shows us how to make Cheese Fondue with Dippers.
8 ounces swiss cheese, shredded
8 ounces gruyere cheese, shredded
1 tablespoon flour
1 clove garlic
8 fluid ounces Riesling wine
2 fluid ounces lemon juice
1 fluid ounce English mustard
2 fluid ounces green onion, sliced
Place cheeses and flour in resealable plastic bag. Shake until cheese is coated. Rub garlic on bottom and side of fondue pot; discard garlic. Add wine. Heat over simmer setting just until bubbles rise to surface (do not boil); stir in lemon juice.
Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, until cheeses are melted. Stir in kirsch. Sprinkle with chives.
Dunkers (French, sourdough or pumpernickel bread, cut into 1-inch cubes; cooked small red potatoes; broccoli or cauliflower flowerets; mushrooms; cherry tomatoes)