Cheese Fondue
Great for dipping vegetables, breads and cured meats.
Ingredients
- 1 clove garlic cut in half lengthwise
- 1 cup dry white wine
- 1 lb Gruyere and/or Emmentaler cheese. Shredded should make about 9 cups total.
- 2 tbsp cornstarch
- 2 tbsp freshly squeezed lemon juice about 1 lemon
Dippers for Cheese Fondue:
- chunks of bread
- cooked meat
- fresh vegetables: grape tomatoes broccoli, cauliflower, mushrooms
- roasted vegetables: cauliflower potatoes, bell peppers, onions, mushrooms, carrots, parsnips
Instructions
- Before you get your fondue pot hot, rub the inside of it thoroughly with the cut garlic halves, then thrown them out.
- Pour the wine into the fondue pot, and place over medium-low heat. (See notes)
- When the wine starts to bubble, add the cheese by the handful, stirring until melted and combined.
- In a small bowl, whisk together the cornstarch with lemon juice until the cornstarch dissolves, then stir the mixture into the cheese mixture.
- Continue whisking the cheese mixture until it is smooth and bubbling slightly.
- Serve immediately.