Swiss Cheese Fondue
The classic fondue! Provide guests with fondue forks or bamboo skewers for dipping the bread chunks into the fondue. Fresh vegetable chunks can also be dipped into the fondue.
1 1/4 cups dry white wine - divided use
1 large clove garlic, halved
5 cups (20 ounces) shredded Swiss or Gruyere cheese
4 teaspoons cornstarch
1/8 teaspoon ground nutmeg
1 loaf (1 pound) French bread, cut into 1 1/2-inch chunks
- In a 3-quart saucepan, combine 1 cup wine and the garlic. Bring just to simmering over low heat. Remove the garlic.
- Gradually stir in the cheese, waiting for each addition of cheese to melt before adding more; do not boil.
- When the cheese is completely melted, mix the cornstarch and nutmeg with the remaining wine. Add to the cheese mixture; stir until evenly smooth and thick.
- Transfer to a fondue pot or chafing dish, maintaining a temperature just below boiling for best consistency.
- Provide guests with fondue forks or bamboo skewers for dipping the bread chunks into the fondue. Fresh vegetable chunks can also be dipped into the fondue.
Makes 4 to 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.