Directions:

Simmer white wine with bay leaf and garlic clove.

Meanwhile, in a medium-sized bowl, toss the flour with the cheese. This will help the cheese stabilize.

Remove bay leaf and clove. Slowly add cheese keeping the flame low and constant. You don’t want it to be too hot or the cheese will separate. Stir in a figure 8 pattern to avoid clumps.

If you don’t drink: substitute wine for 1 cup milk, add cheese and melt it, and then add 2 tbsp of lemon juice.

Helpful Tips:

Warm wine enough to melt the cheese but not too hot or the cheese will separate.

If your cheese fondue starts to separate after it’s in your pot, just add a touch of lemon juice or warm wine and stir to fix it.

If your fondue feels too thick, thin with warm wine or warm milk. Then add a little flour in tbsp. increments.

If you have any leftover fondue, make a roux (equal parts butter and flour) add 1 cup of warm milk, fondue cheese, and then toss with pasta.