Cheese Fondue


Cheese Fondue

 

I was astonished to discover that many Swiss make fondue from a plastic sack of who-knows-what which is purchased in the supermarket. A one-on-one tase test of this recipe has demonstrated that the old way is better (and not any slower).

 

I use a medium size enamled cast-iron saucepan for the fondue. Soak it in water overnight before trying to clean it.

 

 

 

 

 

  1. Boil the garlic in the wine for 2 minutes and then remove it.
  2. Add the combined cheeses and cornstarch over low heat, stirring to melt.
  3. Add the seasoning ingredients and serve over a table burner with the bread.