Three Cheese Fondue

Ingredients:

• 2 cups grated sharp cheddar
• 2 cups grated Gruyere
• 2 cups grated Swiss cheese
• 1 tbsp + 1 tsp premium flour
• 1.5 cups Sauvignon Blanc or other dry white wine
• 1 tbsp unsalted butter
• 1 tbsp. l. malt vinegar
• 2 cloves garlic, optional
• Sliced ​​apples and pears, baked potatoes and pieces of bread for dipping
• Special equipmentfondue set

Preparation:

1. Place the cheddar, Gruyere, and Swiss cheeses along with the flour in a large zip-lock bag. Shake well to coat the cheeses with flour.
2. In a large saucepan, bring the dry white wine to a boil, then reduce the heat. Stir in the cheese, 1/2 cup at a time, allowing the cheese to melt before each addition. Add the butter and malt vinegar, then reduce the heat to low to keep the cheese sauce warm.
3. Using a chef's knife, a fine grater, or a garlic press, crush the garlic to a paste. Rub the paste over the entire inside of the fondue pot. If you have any leftover garlic paste, add it to the cheese sauce and stir.
4. Pour the fondue into the prepared fondue pot and serve immediately with sliced ​​apples and pears, baked potatoes, slices of fresh bread, and any other appetizers you like that will be convenient for dipping into the cheese sauce.