Traditional Cheese Fondue
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 1 cup dry white wine (see Note)
- 8 oz Emmentaler cheese, shredded
- 8 oz Gruyere cheese, shredded
- 1 Tbsp cornstarch
- 1 Tbsp fresh lemon juice
- ¼ tsp garlic powder (see Note)
- ¼ tsp salt
- ¼ tsp pepper
- Assorted Dippers: toasted bread, sliced red bell pepper, broccoli florets, carrot sticks, pretzel rods, and sliced sweet apples
Instructions
- Bring wine to a simmer in top of a double boiler.
- Toss together cheeses and cornstarch in a large bowl.
- Add 1 cup cheese mixture to simmering wine, stirring with a whisk until melted.
- Repeat procedure, adding cheese 1 cup at a time, stirring with whisk until cheese is melted after each addition.
- Stir in lemon juice, garlic powder, salt and pepper until blended.
- If desired, pour cheese mixture into a fondue pot, and keep warm to serve.
- Serve with assorted dippers of choice.
- Spear with fondue forks or wooden skewers.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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