Cheese Fondue

I got this recipe from an old college friend of mine who made it, shout out to John Bessolo. It came out really well and I plan to make it again! Make sure to preheat the fondue pot as you're melting the cheese so the fondue doesn't cool down once you've finished it, you want it to stay warm and bubbly.

Ingredients:

3/4 cup fontina
1/4 cup gruyere
2 - 4 tbsp. flour
1/4-1/2 cup white wine
4 tbsp. chicken stock
1 tbsp. butter
1 garlic clove
Pretzels, green apple slices, toast sticks with garlic, salami (prep before making fondue)


Directions:
1. Shred the two cheese and put into a bowl. Coat them with a light layer of flour (this will help them from sticking together).

2. Melt butter in a medium saucepan over low heat. You want a pan with a rounded bottom so no cheese gets stuck in the edges and burns.

3. Add clove of garlic to pan and allow to cook slightly until it is just browned, don't let butter get too brown. Discard garlic.

4. Add in 3tbs white wine and stir. Add a small pinch of cheese (about a tbsp) and whisk until cheese is melted. Add more cheese and whisk until melted. Repeat adding cheese in small bits until all of the grayed cheese is gone. If the mixture gets too thick, add a splash of wine or chicken stock to thin out.

5. Pour fondue into a preheated fondue pot so cheese stays warm. Place on the table with dipping choices and serve!