Double-Cheese Fondue
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35 Min
Prep : 15 Min Cook: 20 Min
Make a perfect fondue with a blend of Swiss and Monterey Jack cheeses. Add a splash of white wine and serve with fresh bread of crisp veggie dippers for a delicious appetizer.
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1-1/2 cups dry white wine
2
1 pkg. (200 g) each: Swiss cheese and KRAFT Monterey Jack, shredded
3
1 Tbsp. corn starch
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Step 1
Bring wine to boil in large heavy saucepan on high heat. Reduce heat to medium. Gradually add cheese, about 1/4 cup at a time, stirring constantly; cook until cheese is partially melted and forms a ball in centre of pan. Step 2
Stir in cornstarch; continue to cook until cheese is completely melted and mixture is well blended and comes to boil. Step 3
Serve in fondue pot set over low heat. Kraft Kitchen Tips!
Variation
Prepare as directed, substituting 2 cups (500 mL) tomato sauce, apple juice or apple cider for the wine.
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