How to Make Fondue

Step 1: Butter and Flour
Make a rue by putting some butter into a warm pan, let it melt, and add an equal amount of flour. Cook that for a minute or so and then whisk in a cup of milk.

Step 2: Stability
Temperature is important for the stability of the fondue; too hot, the fat will come out of the cheese-- too cold, it won't melt. Whisk in a bit of Kirsch (cherry brandy) for some acidity, it bolsters stability.

Step 3: Cheeses
Stir in Gruyère, Emmental, Fontina and Raclette cheeses. You don't have to use these four or even four cheeses, but it helps to add a variety of flavors for the best fondue. Be sure and regulate the temperature by periodically removing from low flame.

Step 4: Nutmeg
Grate a bit of nutmeg in for flavor.

Step 5: Fondue Set
Pour your fondue into your set and serve with fruits, veggies, meats ---you pick!

Items You'll Need for this GMC Trade Secret

• 3 tablespoons Unsalted Butter
• 3 tablespoons Flour
• 1 cup Whole Milk
• 1 tablespoon Kirsch (Cherry Brandy)
• 8 oz Gruyère
• 8 oz Emmental
• 8 oz Fontina
• 8 oz Raclette
• 1/4 tablespoon Nutmeg