Fondue - Sonoma Gardens

Fondue - Sonoma Gardens
Recipe Courtesy of "Fondue" by Lenny Rice & Brigid Callinan
Makes 2 Cups

Toss the cheeses with the flour in a bowl and set aside.  In a fondue pot, bring the wine to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1//2 cup at a time, stirring until melted after each addition. Add the rosemary, lemon zest, and lemon juice and stir until smooth. Season with salt to taste. Serve immediately.

Serve with: toasted rustic bread cubes, steamed cauliflower florets, roasted red or yukon gold potatoes, red bell pepper chunk

Beverage Suggestions: viognier, white burgundy, blanc de blancs (sparkling wine)