Cache Valley Swiss Cheese Fondue
A smooth, wine-laced fondue made with local Swiss-style cheese, served with cubes of bread for dipping. It draws on Cache Valley's Swiss dairy heritage.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Fondue pot
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 27
- carbs
- 10
- protein
- 20
- calories
- 380
Instructions
- 1
Rub the cut garlic clove all over the inside of the fondue pot.
- 2
Toss the shredded cheese with cornstarch until it is evenly coated.
- 3
Heat the white wine in the fondue pot over medium heat until it gently bubbles.
- 4
Add the cheese one handful at a time. Stir constantly in figure-eights until melted before adding more.
- 5
Stir in the nutmeg once the melted cheese is completely smooth.
- 6
Move the pot to a tabletop burner set on low heat to keep warm.
- 7
Serve right away with cubed bread for dipping.
Chef's tips
Toss the shredded cheese with cornstarch first so the melted cheese stays smooth and does not get stringy or oily.
Storage
Not recommended for storage; best served fresh and hot.
Reheating
Reheat gently over very low heat, stirring constantly, adding a splash of warm wine if needed.
Common mistakes to avoid
- •Using too much heat, which makes the cheese separate and turn greasy
- •Skipping the cornstarch, which makes the melted cheese turn stringy
Serving suggestions
Cooked Cache Valley Swiss Cheese Fondue?
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