Now for the fondue--my measurements aren't precise. I sauteed some minced shallots in a little bacon fat, then added a tablespoon or so of flour and made a roux. To this I added about a half cup of sauvignon blanc wine and once the alcohol cooked off, I added a cup or so of warm milk. I whisked this until it began to bubble and thicken, and then I started adding shredded cheeses. I had cheddar, Swiss, Monterey Jack, a bit of German butterkase, some Parmesan, and I think something like an Edam or Gouda. All told I probably added 2-3 cups of shredded cheeses. Keep in mind, this was for 4 people. Once the cheese was all melted and smooth, I added a bit of freshly grated nutmeg, some white pepper, and voila! To serve, I have a stand that holds square ceramic bowls that are heat-safe. I simply put a tealight under the bowl of cheese, and put all the other "dippers" in the stand and on the table in appropriate bowls. Then with fondue forks in hand, we all dug in!
Wouldn't want to do it every day or even every week or month, but once in a while, what a lot of fun!
