Large fondue

Garlicky Cheese Fondue

Any leftover cold cheese fondue makes an excellent spread for bread, muffins & crackers afterwards!

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Garlicky Cheese Fondue Recipe

Ingredients
  • 1 lb Swiss cheese, cubed
  • 1/2 lb Gruyère cheese, cubed
  • 2 tablespoons cornstarch
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 2/3 cups dry white wine
  • 1/3 cup Cognac, brandy or kirsch
  • 3-4 large garlic cloves, minced
  • 1 loaf crusty French bread or sourdough bread, cut into 1 1/2-inch cubes
  • Optional assorted cooked vegetables such as: broccoli, carrots, cooked shrimp, and pearl onions, all optional
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Preparation Instructions

Combine both cheeses, and starch, in a large bowl; toss to coat.
Bring the wine, nutmeg, pepper and garlic to a low
simmer in a heavy large saucepan, over low heat.
Add cheese mixture by spoonfuls, whisking until melted and smooth after each addition. Add more wine (if needed)

Once all of the cheese has been added & combined, mix in the cognac.

Set fondue pot over a hot plate on med-low heat.

Then, dip the bread & veggies into the hot fondue, being careful to keep them on their forks.

Notes:
- If mixture begins to separate, add 1 - 3 tsp cornstarch mixed with equal volume cold wine to simmering mixture.

- The final mixture should be the consistency of a thick cream soup when done.

Helpful Hints

- If mixture begins to separate, add 1 - 3 tsp cornstarch mixed with equal volume cold wine to simmering mixture.

- The final mixture should be the consistency of a thick cream soup when done.

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