For some, the idea of cheese fondue seems quite complicated, but in fact, a couple of recipes are easier – essentially you will be melting the cheese in wine.
- Grate ½ pound gruyere and ½ pound of Swiss emmenthaler cheese and set it aside.
- Crush 1 garlic clove, pull of the peel, and put the clove in a saucepan with 2 cups of dry white wine.
- Bring the wine to the simmer and simmer it for about 2 minutes.
- Fish out the garlic and add cheese to it. Stir until the cheese melts.
- Put the cheese mixture in your ancient fondue pot set over a can of sterno (to keep the cheese melted and soft).
- Get your skewer, and serve with chunks of rustic bread.
