- 1/2 pound grated Emmenthaler cheese
- 1/2 pound grated Gruyere cheese
- 4 ounces dry white wine
- 1 tablespoon butter
- 1 tablespoon corn starch
- 1 medium baguette
- Cut the baguette into large cubes and toast in a 400 degree oven, reserve.
Mix the cornstarch with a few teaspoons of cold water until a thick paste is made, reserve.
In a small sauce pan, heat the wine until warm, add the butter and bring to a simmer. Slowly add the grated cheese, stirring constantly, until combined. Mix in the cornstarch paste. Place in a fondu pot and serve with the toasted bread.