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Murray's Cheese Fondue

October 2006
Murray's Cheese Fondue

by 2 people

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You don't need to know much about cheese to know that it tastes even better melted with garlic and white wine.

Makes: 6 servings

Prep: 15 mins

Cook: 20 mins

  • 3/4 pound Gruyere cheese, grated
  • 1/2 pound Swiss Emmentaler cheese, grated
  • 3/4 pound Appenzeller cheese, grated
  • 1 tablespoon cornstarch
  • 1 garlic clove, halved
  • 1 - 1 1/2 cups dry white wine
  • 1 tablespoon fresh lemon juice
  • Freshly ground white pepper
  • Crusty bread, cubed and skewered
  1. In a large bowl, toss the cheeses with the cornstarch. Rub the inside of a 3-quart fondue pot with the garlic; discard.
  2. In the fondue pot, heat 1 cup wine with the lemon juice over medium-low heat until steaming but not yet simmering. Stir in the cheese mixture, 1 handful at a time, and cook until melted. If the fondue is too thick, gradually stir in up to 1/2 cup more wine. Season to taste with white pepper. Serve with the bread cubes.