Classic Cheese Fondue

Classic Cheese Fondue

(4 servings)

Ingredients:

1½ tbsp. Cornstarch

1 tbsp. Fresh Lemon Juice

1 cup White Wine (see note)

1 clove Fresh Garlic, halved

½ lb. Gruyere Cheese, shredded

½ lb. Emmental Cheese, shredded

1 tbsp. Cognac (optional)

Directions:

In a small bowl, whisk the cornstarch, lemon juice and 2 tbsp. of the wine together.  Rub the inside of a small enameled sauce pan with the garlic.  Add the remaining wine and bring to a simmer over medium heat.  Slowly whisk in the cornstarch mixture.  Continue whisking constantly until slightly thickened.  Reduce heat to moderately low and start adding the cheese by handfuls.  Again, continue whisking constantly as the cheese melts.  Once all the cheese has melted and the fondue is smooth, add the cognac, if using.  Serve immediately or place in a fondue pot that has been warmed (see note).  Serve with cut pieces of crusty breads, blanched vegetables, thinly sliced apples, sliced and/or chunked pickles.  Or whatever you want to try in the fondue.

Note:               It is suggested that you use a Pinot Grigio or a Sauvignon Blanc.

Note:               If using a fondue pot, fill with hot water, cover and let stand 5 minutes.  Drain and wipe dry before adding the finished cheese fondue.

Ideas for Future Efforts

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