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Cheese: Cheddar Cheese & Calvados Fondue




Source of Recipe


"In a Vermont Kitchen" by Amy Lyon & Lynne Andreen


List of Ingredients




1 garlic clove
1 1/2 C. dry white wine
2 T. Calvados or other apple brandy
2 lb. Vermont Cheddar cheese, cut into small cubes
1/2 tsp. freshly ground flour (if necessary)
Pepper
Nutmeg, to taste
Crusty Italian Bread
Broccoli, mushrooms, other vegetables of your choice



Recipe



Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut-up bread pieces and vegetables.