Awesomely Easy Swiss Fondue

• dry white wine↗0.75 cup
• cornstarch↗1 tablespoon
• packages Sargento Sliced Swiss Natural Cheese2
• salt to taste↗
• foods to dipapple slices, bread cubes, roasted broccoli, etc

Step-by-step instructions

1. 1

   Whisk 1/2 cup of the white wine with the cornstarch.

2. 2

   Run the cheese through a food processor or chop very, very finely to get small, even pieces.

3. 3

   Rub the garlic clove all over the bottom and sides of a heavy-bottomed pot (this avoids garlic chunks in your smooth fondue). Discard the garlic. Heat the wine mixture over medium low heat, until thickening and bubbling. Add a tablespoon of wine if it seems too thick – you want it to resemble a smooth gravy.

4. 4

   Add some of the cheese and slowly whisk. It should start to gently melt after just a few whisks around in the wine. When it’s almost completely smooth and incorporated, add more cheese and whisk gently. If it seems too tight or elasticy, add 1 tablespoon wine. Repeat this process until all cheese is melted. Consistency should be a smooth, loose sauce that has just a *little* bit of elastic stretch to it. You should be able to dip something in it and have the cheese stick to your dipper.

5. 5

   Season with salt and face plant immediately! I mean, serve immediately. As it cools, the cheese will want to clump together but if you keep it at a nice, low, even heat, it should stay dippable for ya.