Every New Years Eve my mom use to make cheese fondue. We’d eat it with toasted bread and olives, and later watch one of the New Year broadcasts. Last New Years Eve I was feeling nostalgic, so I dug up Mom’s recipe card and made it for a few of my friends. And now, 10 months later, I was in the process of cleaning my apartment and ran across the card, which hadn’t made it back into the recipe box.
0.25 cup butter
0.25 cup flour
0.5 tsp salt
0.125 tsp white pepper
6 cups (46 oz) gruyere cheese, shredded
3 cups milk
2 tbs white grape juice (or, if you’re not a tea totaller like Mom, a splash of white wine)
Melt butter in chafing dish over hot water. Blend in flour, salt and pepper. Gradually add milk. Cook, stirring occasionally, until mixture is smooth and thickened. Add shredded cheese. Stir slowly 30 or 40 minutes or until cheese is well blended. (Mom’s directions say to stir in one direction, but I don’t know why. I did fine just stirring it however.) Just before serving, add wine and stir steadily in one direction until mixture is velvety. Serve accompanied by toasted bread squares.