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Classic Cheese Fondue Recipe

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This recipe for Classic Cheese Fondue, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. natural Swiss cheese, shredded (3 cups)
4 oz. natural or process Gruyere cheese, shredded (1 cup)
1 1/2 tsp cornstarch
1 garlic clove, halved
1 cup sauterne
1 tbsp. lemon juice
ground nutmeg
dash pepper
Dippers: French bread, hard rolls, Italian bread. boiled potatoes, ham

Directions:
Directions:
Combine cheeses, and cornstarch. Rub inside of heavy saucepan with garlic half; discard garlic. Pour in sauterne and lemon juice. Warm till air bubbles rise and cover surface. (Do not cover and allow to boil.)

Remember to stir vigorously and constantly from now on. Add a handful of cheeses, keeping heat medium (but do not boil). When melted, toss in another handful. After cheese is blended and bubbling and while still stirring, add dash ground nutmeg and dash pepper.

Quickly transfer to fondue pot; keep warm over fondue burner. (If fondue becomes too thick, add a little warmed sauterene.) Spear bread cube with fondue fork piercing crust last. Dip bread into fondue and swirl to coat bread. The swirling is important to keep fondue in motion.

Number Of Servings:
Number Of Servings:
4 - 6 servings

 

 

 

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