Valais Fondue

Rub the caquelon with garlic. Add the flour to the butter until pale yellow, remove from the heat and add the milk, beating vigorously with a whisk. Next, simmer on low heat for a good 5 minutes, continuing to stir, to form a kind of thin white sauce. Add the Gomser (Valais mountain cheese) cut into strips and bring to a boil and melt while stirring vigorously. Season to taste and serve as you have learned.

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