Cheese Fondue

Preparation

1. Rub the caquelon with a couple of garlic cloves leaving a thin layer on the whole inner surface. Prepare cheeses separately.
2. Add aromatic oil (cacho de cabra, red chili, merken, onion, etc.).
3. Put the caquelon at middle flame on its burner. If in a hurry, add the glass of Santa Helena Sauvignon Blanc. Wait until it is about to boil.
4. Add the cheese. It’s very important to stir the cheese well in the caquelon while it’s melting. Use a wooden spoon and do not stop moving the cheese in a figure 8 motion.
5. Once the cheese has melted, add a little white sauce to the mixture, gradually. Continue making 8′s energetically and melted cheese will recover its consistency.
6. With the melted cheese in it, put the caquelon on its already lit burner and on the dinner table. Cut different kinds of bread in cubes trying to leave some crust on all of them.
7. Leave the bread at hand. You can also have other ingredients to alternate the bread with, such as: pickles, baby onions, pieces of frankfurter sausage, cherry tomatoes, apple pieces, raisins, prunes, chicken breast pieces, or whatever you come up with to dip in the melted cheese.