Ever since I was introduced to cheese fondue I was hooked. Who wouldn’t love this hot, yummy, cheesy goodness, all in a pot?! If you’re all about low carbs or low fat, you’ll need to look elsewhere. For years, I spent a lot more money to buy Gruyere cheese, but I came up with this much more frugal version. Plus it’s easier to make with these shredded cheeses.
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Back to the recipe!
Here’s our favorite cheese fondue! This is right before I begin adding the cheeses.
And here it is, just before serving. Yum!
To keep the fondue hot when we’re eating, I use a plug in electric burner rather than hassling with the traditional flame heat. Mine is old, but looks similar to this one.
- 2 cloves garlic
- 1 teaspoon squeeze garlic paste - optional for those garlic lovers like us!
- 8 oz. bag of Monterey Jack cheese, shredded (Target, Market Pantry or Crystal Farms)
- 6 oz bag of shredded parmesan cheese (Crystal Farms)
- ⅔ cup chardonnay (Sutter Home)
- 1 teaspoon cornstarch
- 1 loaf Costco Roasted Garlic Bread or other artisan-style bread of your choice
- Cut bread into 1 inch cubes with an electric knife.
- Pour the two bags of cheese into a large bowl, add cornstarch, then mix cheeses to distribute cornstarch.*
- Peel and cut garlic into halves and rub the cut sides on inside of heavy fondue pot. Leave the garlic in the pan.
- Place fondue pot on stovetop and turn on heat to med-high.
- Pour in wine and bring to bubble.
- Add cheese ¼ cup at a time and mix. Wait until it melts before adding more.
- If too thick, add HOT water to desired consistency (like gravy)*.
- Serve over low heat using fondue forks to dip the bread. I use a plug in electric burner rather than hassling with the traditional flame heat. Mine is old, but looks similar to this one.
Helpful tip: If you're like me and always freeze the second bread loaf from Costco, you can thaw it out and pop it in a 350F oven for 8 to 10 minutes to make the crust crispy again.