1 cup chicken broth
1 clove garlic, cut in half
1 Tbs. lemon juice
2 tablespoons flour
8 oz. Gruyere cheese
10-12 oz. sharp Cheddar cheese
Shred the cheese. Place the cheese and the flour in a Ziploc bag and shake to coat. Set aside. Vigorously rub the inside of a saucepan with the cut sides of the garlic, discard the garlic. Add the chicken broth and lemon juice to the pan and bring to a simmer. Turn the heat down to medium-low. Add the cheese a little at a time, stirring constantly. Stir just until cheese has melted and mixture is creamy. Remove from heat to pre-heated fondue pot on low-med temp. Serves about 6.
Dippers: Cubed Bread (French, Sourdough, Rye, etc.), Broccoli, Cauliflower, Carrots, Green Apples
