Cheese fondue is great way to entertain, especially during the Fall and Winter. Use your imagination and substitute different hard to semi-hard cheeses for different flavours. You can also spice it up by using combinations such as Jack cheese with Jalapeno etc. Serves 4
INGREDIENTS:
6 oz/180g Aged Cheddar cheese, grated
8 oz/250g Swiss cheese (Gruyere or Emmentaler), grated
1 Tbsp/15mL cornstarch
1 clove garlic
1 cup white wine
pinch nutmeg
1 Tbsp/15mL kirsch (optional)
1 loaf French bread cut into 1-inch/2.5cm cubes
INSTRUCTIONS:
Cheese fondue is great way to entertain, especially during the Fall and Winter. Use your imagination and substitute different hard to semi-hard cheeses for different flavours.
Toss cheeses with cornstarch and mix well.
Cut garlic clove in half. Rub half of garlic over the inside of the fondue pot. Finely minced the other half of the garlic and add to pot.
Add wine to pot and heat until it comes to a boil. Reduce heat to low and slowly add the cheese mixture, stirring constantly as it melts. If the mixture is too thick add a bit of milk to it. When the mixture is smooth and coats the back of a spoon thickly, add nutmeg and kirsch and stir well. Transfer pot over to the heating element of the fondue pot and serve with French bread for dipping.
