THE ULTIMATE CHEESE FONDUE DIP STATION

The Ultimate Cheese Fondue Dip Station image

Provided by Nancy Fuller

Time 30m

Yield 10 to 12 servings

Number Of Ingredients 9

8 ounces Emmenthal cheese, grated
8 ounces Gruyere cheese, grated
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
1 to 2 tablespoons applejack
Serving suggestions: cubed French bread, sliced cooked sausages, broccoli florets, mushrooms, diced apples, cooked fingerling potatoes

Steps:

In a medium bowl, toss to combine the Emmenthal, Gruyere, cornstarch, salt, garlic powder and white pepper; set aside.
Bring the wine to a simmer in a medium saucepan over medium-high heat. Add a large handful of the cheese mixture and whisk until smooth. Repeat until all the cheese has been added and is completely melted and smooth. Whisk in the applejack to taste.
Transfer the melted cheese to a fondue pot or casserole dish and serve warm (over a flame) with bread cubes, sausages, vegetables and fruit.