Cheese Fondue

With the Super Bowl just around the corner, it seems like the perfect time for a delicious pot of Cheese Fondue. It's so easy to make and ooey, gooey good!

I tried this recipe last year at a winter getaway at the Wisconsin Dells. After a morning spent at the indoor water park, it was a great lunch time treat. We dipped cubes of French bread and apples. You could also dip pear slices, pretzel rods, pita chips or anything else that goes well with cheese.

Ingredients:
1 garlic clove, halved crosswise
1-1/2 cups dry white wine
1 tablespoon cornstarch
1/2 lb. Emmental cheese, coarsely grated (2 cups)
1/2 lb. Gruyere cheese, coarsely grated (2 cups)

Preparation:
Season the inside of your electric fondue pot by rubbing it with the cut sides of the garlic, then discard the garlic. Add 1 cup of wine to the pot and bring it to a simmer over medium heat.

Stir together cornstarch and the remaining 1/2 cup of wine in a cup.

Gradually add the cheese to the pot and cook, stirring constantly until the cheese is melted and creamy (do not let boil). Stir in the cornstarch mixture. Bring fondue to a simmer and cook, stirring regularly, until thickened (5 - 8 minutes).

Note - if you're using a flame-heated fondue pot, complete above steps in a heavy 4-qt. pot on the stove and then transfer to fondue pot.

Based on a recipe from Epicurious.com