Cheese Fondue

The first course--this is personally my favorite part. I am more a salty than sweet kind of person... Take that however you want to :o)

Cheese Fondue
2 cups shredded Swiss cheese
2 cups shredded Gruyere cheese (or more Swiss if too difficult to find)
2 Tbsp flour
1 clove garlic, cut in half
1 1/2 cups dry white wine (or chicken broth)
1 Tbsp lemon juice

Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue pot; discard garlic. Pour wine (or broth) into fondue pot and heat just until bubbles rise to the surface. Stir in lemon juice. Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency.

Dippers (any or all of these):
Broccoli, blanched
Cauliflower, blanched
Asparagus, blanched
Cherry Tomatoes
Mushrooms, blanched
Granny Smith apples, sliced
French bread, cubed
Pumpernickel bread, cubed
Rye bread, cubed
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