Cheese Fondue

(from home4edu’s recipe box)

I think it is very important to get good imported cheese (aged over 90 days, which most imported swiss is) rather than regular cheese. I usually use about half Swiss half Gruyere (which is another type of Swiss). Usually the gruyure is more expensive, I’m
not sure you have to use it, but I usually do. The best deal on these cheeses, that I’ve found, is either at Trader Joe’s or Costco. I have never looked at Sams, but they might have it, who knows?. You can expect the Swiss to be about $6/lb and the Gruyere to be about $10 (expensive I know, but worth it!) At a regular grocery store it is usually even more expensive.

Source: Katy (from RecipeThing user happyendings) (from RecipeThing user rosie)

Serves 3 people

Categories: appetizers, not tried

Ingredients

  • 1 cup dry white wine
  • 4 cups shredded imported swiss cheese (about 1 lb)
  • 4 teaspoons cornstarch

Directions

  1. Heat wine in sauce pan, but do not boil. Grate cheese and mix it together with the cornstartch. Slowly add cheese, stir constantly until smooth and creamy. Poor into fondue pot. Yield: 2 1/2 cups. Usually this is enough for 3-4, for 6 I double it, and if it is just me and Dave I still make the full batch, especially if this is the main part of the meal.

  2. You can sprinkle some pepper in too, but I never do.

  3. Serve with toasted french bread and/or green apples or veggies, or meat, or anything else that sounds good!

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