Classic Swiss Cheese Fondue Recipe

Ingredients

Dry White Wine  2 cups
Gruyere, finely cut (not grated)    1 pound
Cornstarch  3 tbsp
Brandy  3 tbsp
(You can replace above ingredients with a readymade fondue mix)
Garlic cut in half  1 clove
Salt and pepper to taste
Crusty French or Italian bread (boguettes)  2 loaves

Method: 

• Rub an eartherware casserole, chafing dish or fondue pot with cut garlic.
• If using ready-made fondue mix, add into fondue pot and heat till it simmers.
• If making from scratch, pour in wine and bring to a simmer over low heat. Do not boil.
• Gradually stir in cheese bits (grated cheese tends to lump) When melted, stir in cornstarch that has been dissolved in brandy. 
• Add salt, pepper, stir and bring to a simmer.
• Keep cheese bubbling lightly over low heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add ½ teaspoon of cornstarch dissolved in a little wine, then warm slightly.
• Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.
• Serve a tossed salad on the side and offer fruit for dessert.

Varations you can try:

Fondue Mexicana: To the Cheese Fondue add 1 tablesppon lemon juice, 6 small fresh green chillies, 1 bell pepper diced, pinch of ground cumin, ½ teaspoon paprika, ¼ pound cheddar cheese. Serve with tortilla chips.

Green Herb Fondue: To the Cheese Fondue, add ¼ cup fresh basil, 2 tablespoons chopped fresh chives, 2 teaspoons dried tarragon, ¼ cup chopped parsley, a pinch of red pepper and black pepper to taste. Serve with slices of crusty bread.