Cheese Fondue - cooking recipe

Ingredients

1 clove garlic
1 1/3 c. Chablis or other dry white wine
8 c. (2 lb.) shredded Swiss cheese
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. ground nutmeg
2 Tbsp. cognac or light rum

Preparation

Cut the garlic cloves into halves and rub the bottom and side of large saucepan with the garlic. Discard the garlic. Pour the wine into the prepared saucepan. Heat the wine over medium heat, but do not allow to boil. Combine the cheese and flour in a large bowl and toss until the cheese is lightly coated with the flour. Add the cheese to the hot wine gradually. Heat until the cheese melts, stirring constantly. Stir in the salt, dry mustard, nutmeg and cognac. Pour the fondue into a fondue pot or chafing dish to keep warm. Serve with bread cubes, apple slices or bite-size fresh vegetables for dipping. Yield: 5 cups.