1/3 lb Gruyere cheese
1/3 lb Gouda cheese
1/3 lb Fontina cheese
1 c White wine *
2 T Corn starch
Pinch of nutmeg
Pinch of cracked black
-- pepper
Loaf of French bread
Cherry tomatoes
* = I used Sauvignon Blanc.
Grate the cheese, coat with the corn starch.
Heat the wine and pepper to a simmer in a pot, slowly add mixed
cheese one handful at a time. Transfer to that fondue pot you bought
at the thrift store for $5 and have never used.
Kurt's notes:
"I wanted to make something quick and fun for Valentine's Day; my
wife was stuck on the road for three hours (normally a one hour
drive). Luckily I have a grocery store with a wonderful cheese
assortment and Sterno fuel five minutes away..."
Posted in Fidonet's National Cooking Echo by Kurt Weiske on 17
February 2019 and converted to MM format by Sean Dennis on 18
February 2019.
