1/2 lb grated Gruyère cheese
crusty Italian or French bread
1 lb grated Swiss cheese
1-1/2 tablespoons cornstarch
1/2 teaspoon nutmeg powder
1/4 teaspoon ground white
1-1/2 cups dry white wine
3 large garlic clove (minced)
- In a large bowl combine
cheeses, add cornstarch, white pepper
and nutmeg powder. Toss to coat.
- In large heavy saucepan bring
to boil wine and garlic.
- Add in spoonfuls of cheese
mixture, constantly stirring until
melted and smooth after each addition.
- Transfer mixture to fondue pot
placed over low heat.
- Serve with bread cubes.
Makes 8 to 10 servings.
|Did You Know?
|A cheese fondue mixture
should be held at a temperature warm enough to keep the fondue smooth
and liquid but not so hot as to allow any burning. If this temperature
is held until the fondue is finished there will be a thin crust of
toasted (not burnt) cheese at the bottom of the caquelon. This is
called la religieuse (French for the nun, more or less). It has the
texture of a thin cracker and is almost always lifted out and eaten.