Ingredients
1/2
cup shredded Swiss cheese (2 oz)
1/2
cup shredded Colby cheese (2 oz)
1/2
cup shredded Monterey Jack cheese (2 oz)
2
teaspoons cornstarch
1
clove garlic, cut in half
1/2
cup dry white wine or nonalcoholic white wine
2
tablespoons dry sherry, kirsch or nonalcoholic white wine
1/4
teaspoon ground ginger
Several dashes of red pepper sauce
1/2
loaf (1-lb size) French bread, cut into 1-inch pieces, or vegetable dippers
Preparation
In medium bowl, toss cheeses and cornstarch until cheese is coated.
Rub garlic on bottom and side of fondue pot, heavy 1-quart saucepan or skillet; discard garlic. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil).
Gradually add cheese mixture, about 1/4 cup at a time, stirring constantly with wooden spoon over low heat, until melted. (Stir gently. Vigorous stirring may cause the Swiss cheese to become stringy.) Stir in sherry, ginger and pepper sauce.
Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat.
Spear bread with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in small amount of heated wine.
