Serve this gruyère fondue with cubes of French bread or fresh veggies such as broccoli, cauliflower, tomatoes.

Gruyère Fondue

1 large clove of garlic, peeled and halved
4 cups (16 ounces) Wisconsin Gruyère cheese, shredded
3 tablespoons all-purpose flour
1/8 teaspoon white pepper
1 cup dry white wine
1 (16-ounce) loaf French bread, cut into 1-inch cubes
Fresh vegetables such as grape tomatoes and broccoli or cauliflower florets

1. Rub the bottom and inside of fondue pot with the garlic halves to add flavor; discard the garlic.
2. In a mixing bowl, combine the shredded Wisconsin Gruyère cheese, flour and pepper. Mix so that the flour coats the cheese; set aside.
3. Heat the fondue pot to medium heat. Add wine; heat until warm; do not boil. Add the cheese, a handful at a time, stirring until the cheese melts and the mixture is a light creamy sauce. Adjust the heat so that the mixture stays fluid (low setting).
4. Spear cubes of French bread or fresh veggies such as broccoli, cauliflower, tomatoes and twirl in the cheese mixture until coated.

Makes 8 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.