- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 6 to 8 servings
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.
