Cheese Fondue Recipe

From Dorothy McNett's Recipe Book.

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Cheese Fondue

From Dorothy McNett's recipes at The cornstarch is optional, most fondue recipes are made without it but for a buffet party where the fondue may sit for awhile, the addition of the cornstarch keeps the mixture from separating so easily. It adds no extra taste, just a smoothness.

bread cubes, about 1 inch in size, with crust on at least 1 side
1 clove of garlic, cut in half
1 1/2 cups white wine, such as Chablis, dry Riesling, dry Champagne
1/2 teaspoon lemon juice
2 teaspoons cornstarch
1 tablespoon white wine
1/4 teaspoon freshly ground pepper
1/2 pound Emmenthal, grated
1/2 pound Gruyere cheese, grated

Cut the bread into 1 inch cubes and place in a bowl or bowls on the table. Place the stand of the fondue pot in the middle of your serving table. Have the fuel in place to be ready to ignite when ready to serve. Rub the inside of the metal fondue pot with the garlic, then discard the garlic. Pour in the 1 1/2 cups wine and lemon juice. Heat on stovetop until it barely simmers. In a small bowl blend the cornstarch, 1 tablespoon wine, and pepper. Set aside. To the hot wine over low heat, add the grated cheese a little at a time, stirring with a silicone spatula, using the Figure 8 method Stir in the cornstarch mixture and continue to stir until mixture forms a thick smooth cream. Ignite the fuel in the stand, and now carefully transfer the hot fondue pot to the stand. Adjust the heat in the burner to low so that the fondue does not burn but stays hot. Provide long-handled fondue forks and let everyone spear the cubes of bread and dunk into the fondue. "First loser pays for the works"!

Recipe created 1996-12-21.

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