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Chalet in the Valley Cheese Fondue

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“I received an Ohio cookbook from Midwest Maven with this recipe from Cheff Jeff - Chalet Kitchen - Guggisberg Cheese Factory in Millersburg. It sounds really good and I wanted to share it with all of you! Preparation and cooking times are approximate, and do not include freezing time for cheese.”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine both cheeses and cornstarch, and freeze for at least one day. Thaw in refrigerator or microwave.
  2. In a med. saucepan, saute garlic, then add Sauterne. Bring to a boil.
  3. Whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
  4. Stir in Sherry, reduce heat to a simmer. Place mixture in a fondue pot over med. to low heat.
  5. Dip French bread cubes, bread or vegetable sticks.

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