Name: Cobly or Monteray Jack Fondue
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 10 serving(s)
Ingredients: 3 cups colby or 3 cups monterey jack cheese, shredded; 1 cup gruyere; 1 1/2 teaspoons cornstarch; 1 garlic clove; 3/4 cup dry white wine; 2 teaspoons lemon juice; 1 dash nutmeg; 1 dash pepper

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Recipe by Nyteglori

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Cobly or Monteray Jack Fondue created by Starrynews

Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.

Ready In:: 10mins
Serves:
Units:

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ingredients

3 cups colby or 3 cups monterey jack cheese, shredded
1 cup gruyere
1 ¹⁄₂ teaspoons cornstarch
1 garlic clove
³⁄₄ cup dry white wine
2 teaspoons lemon juice
1 dash nutmeg
1 dash pepper

directions

Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
Rub inside of pot with garlic clove cut in half. Discard garlic.
Note: When choosing your wine you may choose a color or flavor other than what is listed here. Sherry is good for appetizer fondue; Champagne, Nechatel or Fendant de Sion are good for either appetizers or the main course; and Rhine, Moselle, Chablis, Sauterne are best for main dishes.
Pour in wine and lemon juice. Warm until bubbles rise to the surface. Do not cover or boil.
Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
Note: If fondue becomes too thick add a bit of warmed wine. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

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RECIPE MADE WITH LOVE BY

@Nyteglori

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@Nyteglori

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"Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe."

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review by Starrynews

6/27/2011

Yum - delicious fondue! This variation turned Colby into a fabulous fondue cheese - it came out creamy and wonderful for dipping. I served with vegetables, apple, and smoked sausage. Thanks for sharing! ZWT7

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photo by Starrynews

6/27/2011

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creation by Nyteglori

6/7/2011

Most classic fondue recipes use Swiss or Swiss and Gruyere cheese. Not all cheese made good fondues and will separate into two layers of cheese and wine, or are too runny to be used. This recipe has been modified to work with Colby or Monterey Jack neither of which work well in the classic fondue recipe.