| Yield | 8 |
|---|---|
| Recipes | Fondue |
| Yield | 8 |
|---|---|
| Recipes | Fondue |
Cheese Fondue
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.