Classic Cheese Fondue

Cozy up to a warm bowl of gooey Classic Cheese Fondue accompanied by plenty of fruit and vegetable dippers. It’s easy to make at home for a special night in.

INGREDIENTS

• 1 garlic clove halved

• 1 1/2 cups sauvignon blanc wine

• 1 tablespoon cornstarch

• 1 tablespoon water

• 1/2 lb. Swiss cheese coarsely grated

• 1/2 lb. Gruyere cheese coarsely grated

Assorted Dippers

• grape tomatoes

• carrot sticks

• roasted fingerling potatoes

• French bread cubes

• apple slices

INSTRUCTIONS

• Rub the interior of a 4-quart saucepot with the cut sides of the garlic (discard garlic).

• Pour the wine into the pot. Bring to a simmer over medium heat. In a small condiment cup, stir the cornstarch and water together to form a slurry. Set aside. Add the cheeses to the pot of simmering wine gradually. Stir in a figure-8 and zigzag pattern to prevent the cheese from balling up. Avoid using a circular motion. Cook until the cheese is melted and creamy (do not boil).

• Re-stir the cornstarch slurry if it has settled; add it to the fondue and stir in figure-8/zigzag motions to combine. Bring to a simmer and cook, stirring constantly, until thickened about 5-8 minutes. Transfer the cheese to a fondue pot set over a flame and serve immediately.

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