Ingredients
- 2 cups emmental, grated
- 2 cups gruyere, grated
- 1 cup appenzellar, grated
- 1 clove garlic, cut in 1/2
- 1 ½ cups dry white wine
- 1 tablespoon cornstarch
Directions
Rub the inside of a 4 quart heavy pot with the cut sides of the garlic, then discard. The garlic, not the pot. Add wine to pot and bring just to a simmer over moderate heat. Gradually add cheese to pot stirring constantly in a zigzag pattern (not circular) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch into fondue. Bring to a simmer and cook, stirring for 5 to 8 minutes. Transfer to a fondue pot set over flame.
Cheese Fondue. To import, drag image to your MacGourmet recipe box.