Awesomely Easy Swiss Fondue
Cheese Fondue - all you need is garlic, wine, cornstarch, and cheese! So versatile and perfect for the holidays.
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 3/4 cup dry white wine
- 1 tablespoon cornstarch
- 2 8 -ounce packages Sargento Sliced Swiss Natural Cheese
- salt to taste
- foods to dip – apple slices, bread cubes, roasted broccoli, etc.
Steps
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Whisk 1/2 cup of the white wine with the cornstarch.
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Run the cheese through a food processor or chop very, very finely to get small, even pieces.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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