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Cheese Fondue: Submitted by: 12tomatoes | Date Added: 28 Oct 2014
Listed in: Cheese

1 clove garlic, halved horizontally
1/4 cup vegetable stock
1 1/2 cups white grape juice
1 teaspoons white wine vinegar
1/2 lb. Emmental cheese; grated, about 2 cups
1/2 lb. Gruyère cheese; grated, about 2 cups
2 teaspoons cornstarch
Crusty bread, dipping

Cooking Instructions

1. Rub the inside of a large (fondue) pot with the cut sides of garlic clove. Discard garlic. This adds extra depth of flavor to the sauce.
2. Add grape juice and vinegar to the pot and bring to a simmer over medium-low heat.
3. In a cup, dissolve the cornstarch in the vegetable stock. The cornstarch helps with emulsion. Set aside.
4. Add cheeses to the grape juice and vinegar and stir continuously in a zig-zag motion. This prevents the cheese from balling up in the middle.
5. Pour in the vegetable stock and cornstarch and stir until smooth. 10-12 minutes. Make sure the cheese doesn’t boil or burn.
6. [If using a regular pot, transfer cheese to a set-up fondue pot.] Flame should be high enough that sauce continues to bubbly lightly, but not enough that the cheese burns.
7. Using bread with a hearty crust, cup up 1-inch pieces so that every piece has some crust. Dip in cheese and enjoy!

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