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Recipe Tags: 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Very Low Carbs Appetizers Main Dish Eggs Dairy European Dinner Party Swiss Cheese Dietary High Calcium High Protein Low Carb High In Something Low In Something

Cobly Or Monteray Jack Fondue

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.

Steps

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.
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 , 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.
If it separates combine 1 t cornstarch and 2 t wine and stir into fondue.

Ingredients

colby, gruyere, cornstarch, garlic clove, dry white wine, lemon juice, nutmeg, pepper