Cheese Fondue - all you need is garlic, wine, cornstarch, and cheese! So versatile and perfect for the holidays.
20 min
Serves
8
Easy
American
Vegetarian
Ingredients
- 3/4 cup dry white wine
- 1 tbsp cornstarch
- 2 8-oz packages Sargento Sliced Swiss Natural Cheese
- salt to taste
- foods to dip – apple slices, bread cubes, roasted broccoli, etc.
Preparation
Not specified
Cooking
- Whisk 1/2 cup of the white wine with the cornstarch.
- Run the cheese through a food processor or chop very, very finely to get small, even pieces.
- Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue).
- Discard the garlic.
- Heat the wine mixture over medium low heat, until thickening and bubbling.
- Add a tablespoon of wine if it seems too thick – you want it to resemble a smooth gravy.
- Add some of the cheese and slowly whisk.
- It should start to gently melt after just a few whisks around in the wine.
- When it’s almost completely smooth and incorporated, add more cheese and whisk gently.
- If it seems too tight or elasticy, add 1 tablespoon wine.
- Repeat this process until all cheese is melted.
- Consistency should be a smooth, loose sauce that has just a *little* bit of elastic stretch to it.
- You should be able to dip something in it and have the cheese stick to your dipper.
- Season with salt and face plant immediately! I mean, serve immediately.
- As it cools, the cheese will want to clump together but if you keep it at a nice, low, even heat, it should stay dippable for ya.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
