Swiss Cheese Fondue
- 1¼ cups dry white wine, divided
- 1 large garlic clove, halved
- 5 cups (20 ounces) shredded
- Swiss or Gruyère cheese
- 4 teaspoons cornstarch
- ⅛ teaspoon nutmeg
- 1 loaf (1 pound) French bread, cut into 1½-inch chunks
Instructions:
Cheese fondue is a traditional Swiss dish that originated in the Alps, mainly in and around the canton of Valais.
- In a 3-quart saucepan, combine 1 cup of the 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.