Cheese Fondue

Source: Stella Neiman and Nick Neiman

This recipe is for 6 people. It can be adjusted for 1 more person, but no more. If more is needed, make 2 separate batches, as this recipe only works for this quantity.

Bread: Either 2 skinny french loaves, 1 fatter 'American style' french bread, or any good sized hard-crust bread
2 lbs cheese: 1 1/2 lbs of gruyere, 1/2 lbs ermentaler
2 cups good dry white wine (not cheap, but not expensive)
White flour
'Rechaud' or other fondue heating apparatus.

-Grate the cheese, put it in the fondue pot.
-Stir 1 level soup spoon of flour into the wine carefully and slowly so it does not lump together
-Slowly add the wine mixture to the cheese, stirring.
-Put the cheese mixture on the stove over a gentle heat.
-Start stirring constantly with fork, always to the same direction.
Note: Do not turn over or reverse the direction so that the fondue does not stick.
-After 4 to 5 minutes the mixture comes to gather
-At the end of 10 to 12 minutes, it is fondue.
-Add pepper and put on the "rechaud" which has been lit in advance.
-Regulate the flame as needed.

If you don't have a fondue pot, a medium saucepan and camping stove works well.  Don't let it tip!