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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Cheese Fondue Recipe

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This recipe for Cheese Fondue is from The Catt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. Swiss-style cheese such as Jarlsberg, shredded
1/2 lb. Gruyere cheese, shredded
2 Tbsp flour or cornstarch
1 garlic clove, halved
1 cup dry white wine (such as Riesling or Sauvignon Blanc)
1 Tbsp lemon juice
1/2 tsp dry mustard
Pinch of nutmeg
Assorted foods for dipping such as cubed French bread, cubed ham, blanched broccoli, carrots, or cauliflower, cherry tomatoes, chunked bell peppers, chopped apples or pairs
Directions:
Directions:
1. Place the shredded cheese and flour or cornstarch in a plastic freezer bag. Seal and shake to coat the cheese. Set aside.

2. Rub the inside of a 4-quart sauce pot with the cut garlic, then discard. Add the wine and lemon juice to the pot, and bring to a low simmer on medium heat. Bit by bit, slowly stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook just until the cheese is melted and creamy. Do not let boil. Add more wine if cheese seems too thick. Once the mixture is smooth, stir in mustard and nutmeg.

3. Transfer the cheese to a fondue serving pot. Adjust heat from low to medium to keep cheese at a proper consistency.

4. To eat, spear dipping foods with fondue forks. Dip to coat with the cheese, and eat.

 

 

 

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