The Ultimate Cheese Fondue
2 Tbsp Butter
2 Tbsp Flour
2 Cups Dry White Wine
0.5 Pound Gruyere Cheese, Grated
0.25 Pound Emmental Cheese, Grated
0.25 Pound Smoked Cheddar Cheese
-1 Garlic Cloved, finely minced
-1 Tbsp Cherry Brandy
In heavy bottomed pan, melt butter over medium heat. Add flour and whisk vigorously to create a rue. Let flour cook 1-2 minutes until blonde coloured. [If adding garlic, add here and cook until caramelized].
Whisk in white wine. Turn heat to low and gently simmer over low heat.
When no longer boiling, slowly begin to add cheese, stirring with spoon in zigzag pattern until cheese is melted and creamy (do not let it boil).