THREE-CHEESE FONDUE

Three-Cheese Fondue image

I got this easy recipe from my daughter, who lives in France. It's become my go-to fondue, and I make it often for our family.-Betty A. Mangas, Toledo, Ohio

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 8

Ingredients

1/2 pound each Emmenthaler, Gruyere and Jarlsberg cheeses, shredded
2 tablespoons cornstarch, divided
4 teaspoons cherry brandy
2 cups dry white wine
1/8 teaspoon ground nutmeg
1/8 teaspoon paprika
Dash cayenne pepper
Cubed French bread baguette, boiled red potatoes and/or tiny whole pickles

Steps:

In a large bowl, combine cheeses and 1 tablespoon cornstarch. In a small bowl, combine remaining cornstarch and brandy; set aside. In a large saucepan, heat wine over medium heat until bubbles form around sides of pan., Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until cheese is almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions., Stir brandy mixture; gradually stir into cheese mixture. Add spices; cook and stir until mixture is thickened and smooth. , Transfer to a fondue pot and keep warm. Serve with bread cubes, potatoes and/or pickles.

Nutrition Facts : Calories 191 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.