"Cheese Fondue" - Melting Pot

Ingredients:
4 ounces Chablis White Wine
Freshly chopped garlic
Lemon half, covered with lemon paper
50/50 Swiss Cheese blend 50 percent Emmenthal Swiss Cheese
50 percent Gruyere Swiss Cheese
Fresh ground pepper
Nutmeg 1/2 ounce
Krischwasser Brandy

Directions:
Begin with Chablis White Wine Base. Add demitasse spoon of chopped garlic. Add 1/2 squeeze of lemon half. Add the cheese blend using a fork to help aerate. Continue adding until cheese appears to have the consistency of warm honey. Add in 5 turns of fresh ground pepper. Add a dash of nutmeg, aerate again to make cheese a little fluffy. Pour 1/2 ounce Krischwasser Brandy around the edges. Pull the cheese away from edge of the pot to allow alcohol to boil out leaving just a hint of cherry flavor to cheese. Aerate one last time to really give the cheese a smooth consistency.
Served with: Freshly cut pieces of Granny Smith Apples Bite size chunks of French, Rye and Pumpernickel Breads Celery, Cauliflower and Carrots

The Melting Pot’s Traditional Swiss Cheese Recipe