The Swiss had the right idea when they created this hearty dish that's perfect to share
Cheese Fondue by Michael Symon
- 1 cup Dry White Wine
- 1 Shallot (minced)
- 1 pound Gruyère Cheese (shredded)
- 1 tablespoon Cornstarch
- 1 tablespoon Dijon Mustard
- In a medium saucepot, combine the White Wine and Shallots. Place over medium-high heat and bring to a simmer. Reduce for 2-3 minutes.
- In the meantime, mix together the Shredded Cheese and Cornstarch. When the Wine has reduced by at least 1/3, whisk in the Cheese/Cornstarch mixture. Stir constantly until all of the Cheese has melted then season really well with Salt and the Dijon mustard. Serve with your favorite dippers (crusty bread, apples, blanched vegetables, etc.).
- Keep warm to serve.