Classic Cheese Fondue Variations

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 10
• 3 cups brick cheese or 3 cups fontina cheese or 3 cups muenster cheese, shredded
• 1 cup gruyere
• 1 1/2 teaspoons cornstarch
• 1 garlic clove
• 1 cup dry wine
• 1 tablespoon lemon juice

Recipe

• 1 combine cheese and cornstarch in a bag. shake to make sure cheese is coated with cornstarch.
• 2 rub inside of pot with garlic clove cut in half. discard garlic.
• 3 note: when choosing your wine you may choose a color or flavor other than what is listed here. sherry is good for appetizer fondue; champagne, nechatel or fendant de sion are good for either appetizers or the main course; and rhine, moselle, chablis, sauterne are best for main dishes.
• 4 pour in wine and lemon juice. warm until bubbles rise to the surface. do not cover or boil.
• 5 remember to stir constantly from now one. add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. after all the cheese is melted and bubbling add a dash of nutmeg and pepper. transfer to fondue pot and keep warm over fondue burner.
• 6 note: if fondue becomes too thick add a bit of warmed wine. if it separates combine 1 t cornstarch and 2 t wine and stir into fondue.