THREE CHEESE FONDUE

Three Cheese Fondue image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

Previous Next

2 cups shredded sharp Cheddar
2 cups shredded Gruyere
2 cups shredded Swiss cheese
1 tablespoon plus 1 teaspoon all-purpose flour
1 1/2 cups Sauvignon Blanc, or any other dry white wine
1 tablespoon unsalted butter
1 tablespoon malt vinegar
2 cloves garlic
Serving suggestions: sliced apples and pears, roasted potatoes and bread chunks

Steps:

Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat.
Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese.