Cheese Fondue

Name: Cheese Fondue
Yield: Makes 4 Main-Course Servings
Cuisine: Switzerland
Ingredients: 1 clove garlic, cut in half; Tiny pinch of ground or freshly grated nutmeg; 2 crusty baguettes, cut in half lengthwise (or into quarters if especially thick) and then into bite-sized pieces; Salt; Pepper; ½ pound Swiss Emmentaler cheese, coarsely shredded; ½ pound Swiss Gruyère cheese, coarsely shredded; 2 cups dry white wine; 2 teaspoons cornstarch

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

This recipe includes a tiny bit of cornstarch to prevent the cheese from clumping up and separating from the wine.

Ingredients

1 clove garlic, cut in half
2 cups dry white wine
2 teaspoons</

Europe
Switzerland
Main course
Vegetarian

Method

In a saucepan, combine the garlic and wine, bring to a boil, and boil for about 3 minutes to cook off most of the alcohol. Remove and discard the garlic. In a small bowl or cup, stir the cornstarch into 1 tablespoon cold water until smooth, and then whisk the mixture into the wine. Reduce the heat to low or medium-low, add both cheeses, and stir with a wooden spoon for about 3 minutes, or until