Cheese Fondue

In January, 2000, Alta Vista listed 903,005 Web pages with cheese fondue recipes.  You can share that tidbit the next time you have a dinner party serving, what else?  Cheese Fondue. 

A large electric skillet is by far the best utensil for preparing and serving this dish.
 1 loaf sourdough French bread
½ pound grated Swiss cheese
½ pound grated Cheddar cheese
 3 tablespoons cornstarch
 1 large garlic clove, cut in half lengthwise
2 cups dry white wine, such as Chablis  
Cut French bread into 1 ½ inch cubes and set aside in large bowl.  If this is allowed to dry in the open for an hour or so before serving, the bread will absorb more of the cheese.

Mix cheeses together and coat thoroughly with cornstarch.  

Place skillet in middle of table and heat electric skillet at highest setting.  Rub surface of skillet with cut sides of garlic.  Pour in wine and heat until bubbling, but not boiling.  Reduce heat to medium.  Add cheese mixture one handful at a time, stirring constantly.  Make sure each addition of  cheese is dissolved before adding more. 

Pass bowl of French bread around the table and let each person take a handful to place on serving plate.  When cheese is cooked, each person takes a piece of bread, dips it into the cheese, eats it savoring the flavor, and so on and so on until all the bread or the cheese is gone.
 

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© 2006
Carleta S. Vineys