Horst Mager's Cheese Fondue

In Portland, Oregon, just off of Sandy Boulevard, there's a wonderful little German restaurant which has served some of the most delightful food for years. Included in the appetizers is a small portion of some incredible cheese fondue, served with various white and rye breads. Once upon a time, this restaurant's chef would actually give out his most popular recipes to anyone interested. Here for digital preservation is his fondue recipe. Preparation Notes: while you might be tempted to use some finer cheese varieties, don't - it is important to use processed cheese. Accent seasoning is MSG; if you have allergies to or reservations about it, omitting it has little effect on the final product. A double boiler is required to prevent the cheese from burning. Have fun!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• Fondue

• 5  cups processed swiss cheese, grated
• 2  cups water
• 1  cup  sauterne white wine (Chablis)
• 1  teaspoon garlic powder
• 1  tablespoon butter
• 1⁄4 teaspoon Accent seasoning
• 1  dash white pepper
• 1  dash nutmeg

• Breads

• 1⁄2 loaf  rye bread, diced
• 1⁄2 loaf  French bread, diced

Directions

1. Bring water, wine, butter, and seasoning to a boil.
2. Remove from heat and add cheese, setting the pot into a double boiler.
3. Stir thoroughly with a wooden spoon until cheese melts into a heavy sauce.
4. Adjust thickness by adding more wine or cheese.
5. Lightly toast bread cubes in the oven.
6. Serve in a ceramic bowl over a low flame, or in an electric fondue pot.