Swiss Cheese Fondue

By KeyIngredient

Ingredients

• 4 Tbsp cornstarch
• 1 1/2 cups dry white wine
• 1 garlic clove, sliced in half
• 3/4 cup whipping cream
• 6 1/2 oz Emmenthal cheese, shredded
• 6 1/2 oz Gruyere cheese, shredded
• pinch white pepper
• pinch ground nutmeg
• pinch salt
• 1 loaf French bread, cut into 3/4 inch cubes

Details

Servings 4

Preparation

Step 1

Dissolve cornstarch in 1/4 cup white wine to make a thin paste Set aside. Rub the fondue pot with cut sides of garlic clove. Leave clove in the bottom.

Add remaining wine, whipping cream, cheeses, white pepper, nutmeg and salt. Place the fondue pot on the stove over low heat, stirring constantly until cheese is melted. Bring to a low boil. Add cornstarch paste a tablespoon at a time, stirring well after each addition (you may only need 2 to 3 tablespoonfuls to achieve the desired consistency - the fondue is ready when cheese thickens and is silky smooth).

Place the fondue pot over a lit fondue burner on the table. Stir often while dining.