Cheese Fondue Sauce
- 1/2 lb. emmental cheese, grated
- 1/2 lb. gruyere cheese, grated
- 1/4 lb. havarti cheese, grated
- 1 Tbs. flour
- 1 clove of garlic, halved
- 1 1/2 C. dry white wine
Mix cheese in a bowl and toss with flour. Rub inside of fondue pot or saucepan with the garlic and discard it when you're done. Add wine and bring to a simmer. Reduce heat to low and fold in cheese, stirring constantly until it all melts. Do not let boil. Keep hot, dip, and enjoy!