Rheinlander Copy Cat Cheese Fondue


1 pound processed Swiss American cheese slices
2 cups very dry white wine, Chardonnay or Chablis
2 cloves garlic, mashed
1 tbsp butter
1/4 tsp white pepper
1/8 tsp cayenne pepper
1 dash nutmeg
1/2 loaf Rye bread*
1/2 loaf French bread*


Chop cheese slices. Set aside.

Add wine, butter, and seasonings to a heavy pot and bring to a boil for 15 minutes to reduce wine and cook out excess alcohol. 

Remove from heat and add cheese and set into double boiler.  Stir thoroughly with a wooden spoon until cheese melts into a smooth heavy sauce. Add white pepper, cayenne pepper and nutmeg. Stir to incorporate.

If fondue seems too thick, add more wine. If too thin, add more cheese.  Dice bread into 2-inch squares and brown lightly in oven. Keep fondue warm while serving, else a skin will form on the top.

* Check to see if you have a local German bakery in town. They will have many varieties of German rye bread to choose from that comes unsliced. This will be perfect for cutting into big cubes for dipping.