Preparation: 25 min.
Cooking: 25 min.
Total: 50 min.
- 2 Cup shredded Swiss cheese
- 2 Cup shredded Gruyere cheese
- 2 Tbsp flour or cornstarch
- 1 garlic cloves , cut in half
- 1 1/2 Cup dry white wine (MUST be dry, not sweet)
- 3 tsp lemon juice
Coat cheeses with flour by tossing together in a large bowl. Rub garlic on the bottom and sides of the fondue dish and discard, or rub garlic on bottom and sides of heavy saucepan. Pour wine into fondue dish and heat just until bubbles rise to the surface. Stir in lemon juice. Note: You must use white wine like a Riesling or a Sauvignon blanc in this recipe; the acid in the wine is what helps the cheese stay creamy as it melts.
Gradually add floured cheese, about 1/2 cup at a time, stirring constantly over low heat, until cheeses are melted. You may add more cheese or wine, as needed, to reach the desired consistency. If you made the fondue in a regular saucepan, pour the hot fondue into a heated fondue pot set on a heating device (usually a rack that holds canned heat, or use your new electric fondue) and serve immediately. If the cheese is lumpy, add a bit more lemon juice and stir.
Serve with lots of dippers such as cooked meatballs, smoked sausages, cooked shrimp, avocado slices, apple slices, bread sticks, and the classic: cubes of crusty French bread.