CHALET IN THE VALLEY CHEESE FONDUE

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Chalet in the Valley Cheese Fondue image

I received an Ohio cookbook from Midwest Maven with this recipe from Cheff Jeff - Chalet Kitchen - Guggisberg Cheese Factory in Millersburg. It sounds really good and I wanted to share it with all of you! Preparation and cooking times are approximate, and do not include freezing time for cheese.

Provided by Lindas Busy Kitchen

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

12 ounces guggisberg baby swiss cheese, shredded
4 ounces gruyere cheese, shredded
1 tablespoon cornstarch
1/2 garlic clove, minced
6 ounces sauterine wine (white)
2 tablespoons dry sherry

Steps:

  • Combine both cheeses and cornstarch, and freeze for at least one day. Thaw in refrigerator or microwave.
  • In a med. saucepan, saute garlic, then add Sauterne. Bring to a boil.
  • Whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
  • Stir in Sherry, reduce heat to a simmer. Place mixture in a fondue pot over med. to low heat.
  • Dip French bread cubes, bread or vegetable sticks.

Nutrition Facts : Calories 515.3, Fat 32.8, SaturatedFat 20.5, Cholesterol 109.4, Sodium 262.8, Carbohydrate 8.8, Sugar 1.9, Protein 31.4

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