9:48 AM 3/3/98
alt c.c

Cheese Fondue

1lb of each of the following cheeses
Oka
Swiss Emmental
Swiss Gruier
Assiago
1 cup dry white wine
2 cloves garlic (whole)
2 tbsp flour
freshly grated black or white pepper

Grate all cheeses, heat wine in sauce pan with garlic cloves until almost
boiling.  Add cheese a handful at a time.  Continue until all cheese is
melted.  Make sure each handful is completely melted before adding the
next.  This step takes some time, but don't get discouraged, it will all
come together when you add the flour.  When all cheese is added and
completely melted, sprinkle a little bet of flour into the misture while
constantly stirring.  Keep adding until desired thickness.  Lastly add
pepper and transfer to fondue pot.  Enjoy!

This same girl also gave me some great ideas for unusual dipping things:
olives
pickled onions (these were a fantastic combination)
partially cooked mushrooms
parisian potatoes (cooked first in the other fondue with oil)
broccoli and cauliflower (partially cooked or raw)
