| 1 | "if you want the flavor of cheese fondue, but don"t want the fuss and commotion, try these crackers. |
| 2 | You may never bother with the real thing again. |
| 3 | These cheese crackers are very rich, but very light. |
| 4 | They are excellent with a light alsatian gewurztraminer or grey riesling. |
| 5 | 325°F. |
| 6 | 25 to 30 minutes preheat the oven to 325°F. |
| 7 | In a large bowl or in the food processor, mix the flour, salt, pepper, and nutmeg. |
| 8 | Cut in the butter until the mixture resembles coarse meal. |
| 9 | Add the cheese and blend until it is evenly coatd. |
| 10 | Blend in the water to form a dough that will hold together in a cohesive ball. |
| 11 | Divide the dough into 2 equal portions for rolling. |
| 12 | On a floured surface of pastry cloth, roll out to about 3/8 inch thick. |
| 13 | Cut into bite-sized squares (about 1 inch by 1 inch). |
| 14 | Arrange on an ungreased sheet, making sure the edges of the crackers are not touching. |
| 15 | Bake for 15 minutes. |
| 16 | Turn the crackers over and continue baking another 10 to 15 minutes, until medium brown. |
| 17 | These crackers should be crisp. |
| 18 | Cool them on racks. |
| 19 | Yield: 70-80. |
| 20 | Variations: for a more traditional fondue taste, add 1 teaspoon kirsch or cherry liqueur when adding the water. |
| 21 | And use two different types of swiss cheese, such as gruyere and emmenthaler. |
