ROLFS ORIGINAL SWISS CHEESE FONDUE
Steps:
- In a bowl, combine the cheeses and put aside.
- Rub the inside of a large saucepan or casserole dish, with garlic and place the saucepan on low-medium heat. Add the wine, heat until warm, but not boiling!
- Add the cheese by handfuls, stirring constantly with a wooden spoon until melted and cheese-wine mixture has the consistency of a creamy sauce.
- Mix the cornstarch and water in a small bowl and then stir into the cheese. As the mixture thickens, let the mixture come to a boil once, before you remove the fondue pot and place it on a lighted burner on a table. Adjust flame of the burner so the fondue continues bubbling lightly.
- Place baskets of bread cubes onto the table. Take a handful of the bread cubes, sprinkle with black pepper and spear fondue fork through bread cubes. Dunk and stir well to bottom of pot.
- Serve with white wine or Kirsch to prevent getting that heavy cheese feeling!
- Other serving suggestions: cherry tomatoes, grapes, sliced ham and kielbasa.
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