Cheese Fondue

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 1/2 cups shredded muenster cheese (about 8 ounces)
  • 2 1/2 cups shredded jarlsberg cheese (about 8 ounces)
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 clove garlic, smashed
  • 1 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dry sherry
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon cayenne pepper
  • Cubed crusty bread, for dipping
Directions
  • Toss the cheeses and cornstarch in a medium bowl; set aside.

  • Rub the garlic all over the inside of a fondue pot, then discard. Add the wine and lemon juice to the pot and bring to a simmer over medium-high heat. Add the cheese mixture in batches, whisking until melted before adding more. (The mixture may look separated or curdled at this point.)

  • Reduce the heat to medium and add the sherry, mustard and cayenne pepper; continue cooking, whisking, until incorporated, 1 more minute. Keep warm over low heat. Serve with bread.

  • Photograph by Andrew Purcell


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    This recipe is featured in:

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