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Cheese Fondue

Posted by Brittany Pitschman on November 09, 2016

Cheese Fondue

Rated 5 stars by 1 users

Category

Appetizers

Author:

Sheila Reese

Cookware Items Used For This Recipe:

Image of Cheese Fondue

Ingredients

1 Clove Garlic peeled and cut in half
1 cups of dry white wine
1/2 lb. of grated Gruyere Cheese
1/2 Ib. of grated Raclette, Asiago or Gouda Cheese
1 Tablespoons Cornstarch
1/8 teaspoon Cayenne Pepper....to taste
1-2 Tablespoons good Cognac or Brandy….to taste
Pinch flaked Sea Salt
Bread Cubes and Veggies for dipping as desired

Directions

Rub the sides and bottom of your 2.3 Quart Casserole Pan with garlic.
Place the 2.3 Quart on Slow Cooker Base and add 1 cupped dry white wine. Place cover on top.
Turn to setting 4 and heat the white wine until Vapor begins to escape.
Add 1/8 tsp of cayenne pepper.
Reduce heat to setting 2.
Toss Cheeses in mixing bowl with 1tbsp of cornstarch and mix well.
Add cheese mixture by handful, stirring gently with wooden spoon.
After gradually adding all cheese and allowing cheese to melt into wine, turn to setting 1 and stir in 1-2 tbsp of Cognac or Brandy.
Add a pinch of sea salt.
Add Fondue nesting lid to your 2.3 Quart. Enjoy!

Recipe Note

*Note, if cheese fondue becomes too thick, add a splash of reserved wine and stir to blend

Tags: 2.3 Quart, 2.3 Quart Casserole, 2.3 Quart Casserole Slow Cooker, 2.3 Quart Slow Cooker, Appetizers, Asiago, bread dip, Casserole Pan, Cheese, Cheese Dip, Cheese Fondue, Cheeses, Fondue, Gouda, Raclette, Slow Cooker, Soup Stews & Sauces, Vegetable dip, Veggie dip

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