SWISS CHEESE FONDUE
Ingredients
2 C shredded Swiss cheese
2 C shredded Gruyere
Cheese
1 T cornstarch
1 clove garlic, cut
into halves
1 C dry white wine
1 T lemon juice
3 T dry sherry
½ tsp salt
1/8 tsp white pepper
French bread, cut into
1” cubes
Directions
Toss cheeses with
cornstarch until coated
Rub garlic on bottom
and side of heavy saucepan or skillet, add wine
Heat over low heat
just until bubbles rise to the surface (wine should not boil)
Stir in lemon juice
Gradually add cheeses,
about ½ C at a time, stirring constantly with wooden spoon over low hear until
cheese are melted
Stir in sherry, salt
and pepper
Remove to earthenware
fondue dish, keep warm over low heat
If fondue becomes too
thick, stir in ¼ to ½ C heated wine
Swiss cheese should be
natural (not processed) and aged at least six months – if not, cheese may
separate when heated
2 C shredded Swiss
cheese can be substituted for the Gruyere cheese (but don’t if you can find it)
