The Classic Cheese Fondue

Here's one that can be used as a main dish or an appetizer. Simple, elegant and classic, it's a real crowd-pleaser when the weather outside is frightful. Once again, use a non-alcoholic variation on the theme if you desire. And once again, it's from a vintage cookbook in my collection, with extra suggested serving ideas.


The Classic Cheese Fondue

From a Vintage Cookbook in my Collection

Ingredients

• 12 oz natural Swiss cheese, shredded
• 4 oz Gruyere cheese, shredded
• 1 1/2 tsp cornstarch
• 1 clove garlic, halved
• 1 c white wine
• 1 tbsp lemon juice
• dippers

Method

1. Combine cheese with cornstarch.
2. Rub inside of heavy saucepan with one halved clove of garlic, then discard garlic
3. Pour in 1 c white wine and 1 tbsp lemon juice. Warm until air bubbles rise and cover surface. Do not cover or allow to boil
4. Stirring vigorously from now on, add cheese one handful at a time until completely blended on MEDIUM HEAT. Do not boil. After cheese is all blended, while stirring, add dash ground nutmeg and a dash of pepper.
5. Quickly transfer to a fondue pot and keep warm with a fondue burner. If the mixture gets too thick, add a bit of warmed white wine to thin. 

Dippers - simply spear on fondue forks, swirl liberally in mixture and enjoy!

• Cubed French bread, Italian bread, bread sticks, rye or pumpernickel bread chunks or English muffins
• Broccoli, celery or green pepper pieces 
• Cherry tomatoes
• Cooked shrimp, chicken or ham
• Cooked or raw mushrooms
• Fried potato nuggets or boiled potatoes