Recipes posted on October 21, 2011 08:17
4 oz. gruyere cheese 10 oz baby swiss cheese pinch of minced garlic
1 Tablsp cornstarch 6 oz white wine 1/2 oz dry sherry
in a medium fondue pot, over medium heat, saute garlic for about 10 seconds,
do not brown. add wine and bring to a boil. Add the two cheeses and stir with
a whisk until melted and combined. Add sherry and cornstarch. blend well. Keep
warm and smooth. Serve with cubed bread, cut up apple or chunks of cooked ham!