Chalet in the Valley Cheese Fondue

Name: Chalet in the Valley Cheese Fondue
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 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

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Recipe by Lindas Busy Kitchen

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.

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READY IN: 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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