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.
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
roasted fingerling potatoes
French bread cubes
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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