Cobly Or Monteray Jack Fondue

1. 1

   Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.

2. 2

   Rub inside of pot with garlic clove cut in half. Discard garlic.

3. 3

   Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.

4. 4

   Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.

5. 5

   Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.

6. 6

   Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

* Per serving · 4 servings · Values may vary.

No additional tips available.