As cold winter blows outside, our Test Kitchen home economists suggest warming up with this rich and creamy fondue. Don't be surprised when the pot is scraped clean!
- 1 garlic clove, halved
- 2 cups white wine, chicken broth or unsweetened apple juice, divided
- 1/4 teaspoon ground nutmeg
- 7 cups (28 ounces) shredded Swiss cheese
- 2 tablespoons cornstarch
- Cubed French bread
- Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).
- Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.
Originally published as Swiss Cheese Fondue in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p180
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed Feb. 17, 2012
"Not happy with this recipe - the cheese seized up and was basically unusable. It spoiled out fondue night!"