Serves: 4 to 6
This recipe is from www.foodtv.com.
16 ounces Emmentaler or Swiss cheese, rind discarded, cut into small cubes
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16 ounces Gruyer, rind discarded, grated
2 tablespoons cornstarch
4 ounces unsalted butter
4 tablespoons minced shallots
1½ cups apple cider
½ cup water
2 tablespoons fresh lemon juice
½ teaspoon salt
1 teaspoon freshly ground black pepper
Crusty French or Italian bread, cubed
Boiled new potatoes, cubed
In a medium bowl, toss the cheeses with the cornstarch to coat.
In a heavy medium saucepan, melt the butter over medium heat. Add the shallots and cook, stirring, until soft, one minute. Add the cider, water and lemon juice and bring to a simmer. Reduce the heat to medium-low and add the coated cheese in three additions, stirring constantly and adding more cheese as the previous addition has melted. Once all the cheese has been added, add the salt and pepper and stir.
Remove from the heat and carefully pour into a fondue pot for serving, and following the manufacturer's instructions.
Serve hot with dipping items of choice.