| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 cups shredded muenster cheese (about 8 ounces)
- 2 1/2 cups shredded jarlsberg cheese (about 8 ounces)
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 clove garlic, smashed
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 1 tablespoon dry sherry
- 1 teaspoon dijon mustard
- 1/4 teaspoon cayenne pepper
- Cubed crusty bread, for dipping
Instructions
- Toss the cheeses and cornstarch in a medium bowl; set aside.
- Rub the garlic all over the inside of a fondue pot, then discard. Add the wine and lemon juice to the pot and bring to a simmer over medium-high heat. Add the cheese mixture in batches, whisking until melted before adding more. (The mixture may look separated or curdled at this point.)
- Reduce the heat to medium and add the sherry, mustard and cayenne pepper; continue cooking, whisking, until incorporated, 1 more minute. Keep warm over low heat. Serve with bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 246 |
| Total Fat | 16 g |
| Saturated Fat | 10 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 14 g |
| Cholesterol | 53 mg |
| Sodium | 207 mg |