Three-Cheese Fondue
From: Nan, Quebec, Canada
Comments: This recipe can easily be multiplied for more people.
Servings: 2
IngredientsPreparation
  • 1 clove garlic, halved
  • 3/4 cup [190 mL] wine [10% proof]
  • 8 3/4 ounces [250 g] grated Gruyere cheese
  • 4 1/2 ounces [125 g] grated Emmenthal cheese
  • 4 1/2 ounces [125 g] grated Raclette cheese
  • Pepper, to taste
  • 2 teaspoons [10 mL] cornstarch [diluted into a little water]
  • Rub a ceramic fondue pot with garlic halves.
  • Pour in wine; heat.
  • When hot, slowly stir grated cheeses, stirring over medium heat until melted.
  • Pepper.
  • Towards the end of cooking time, stir in diluted cornstarch to thicken mixture.