Cheese Fondue
Ingredients
The cheese mixture
-
16
ounces
Gruyère cheese, shredded
-
8
ounces
Swiss cheese, shredded
-
2
tablespoons
cornstarch
-
1 ½
teaspoons
dried mustard
-
1
clove
garlic, peeled and halved
-
2 ¼
cups
dry white wine
-
2
tablespoons
Kirsch or brandy
-
pinch
ground nutmeg
-
to taste
salt
For serving
-
to taste
crusty bread, cut into cubes
-
to taste
apples, cut into chunks
-
to taste
blanched broccoli and cauliflower
-
to taste
rosemary crackers
-
to taste
jalapeño peppers, halved lengthwise and seeded
-
to taste
cooked bacon, finely chopped
Instructions
- In a large bowl, combine the Gruyère cheese, Swiss cheese, cornstarch, and dried mustard, tossing until evenly coated.
- Rub the bottom and lower sides of a fondue pot or heavy saucepan with the cut sides of the garlic clove.
- Add the wine to the pot and bring to a rapid simmer over medium heat without boiling.
- Gradually stir in the cheese mixture one handful at a time, stirring constantly until melted and smooth.
- Stir in the Kirsch, nutmeg, and salt to taste, then reduce the temperature to low for serving.
- Serve the fondue directly from the pot surrounded by dippers like bread, vegetables, and fruits.
- To make cheese fondue poppers, dip halved jalapeños into the cheese and sprinkle with bacon bits.
Nutrition Facts (estimated)
Servings
8
Calories
409
Total fat
27g
Total carbohydrates
4g
Total protein
25g
Sodium
461mg
Cholesterol
89mg
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