Wisconsin Swiss Cheese Fondue



Number of Servings: 4

Ingredients:
1-1/4 cups dry white wine, divided
1 large clove garlic, halved
5 cups (1-1/4 pounds) Gruyére cheese, shredded
4 teaspoons cornstarch
1/8 teaspoon nutmeg
1 loaf (1 pound) French bread, cut into 1-1/2 inch chunks

Cooking Directions:
In 3 quart saucepan, combine 1 cup wine and garlic. Bring just to simmering over low heat. Remove garlic. Gradually stir in Gruyére, waiting for each addition of cheese to melt before adding more; do not boil. When cheese is completely melted, mix cornstarch and nutmeg with the remaining wine. Add to cheese mixture; stir until evenly smooth and thick. Transfer to fondue pot or chafing dish, maintaining a temperature just below boiling for best consistency. Provide guests with fondue forks or bamboo skewers for dipping bread chunks into fondue. Fresh vegetable chunks can be dipped into the fondue along with the bread.

Recipe and photo © 2008 Wisconsin Milk Marketing Board, Inc.