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Swiss Buttermilk Fondue

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“Suggested dippers; French bread, English Muffins or hard rolls.”
READY IN:
10mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cheese and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  2. In saucepan carefully heat buttermilk until warm. Do not cover or boil.
  3. Remember to stir constantly from now one. Add a handful of cheese, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of nutmeg and pepper. Transfer to fondue pot and keep warm over fondue burner.
  4. Note: If fondue becomes too thick add a bit of warmed buttermilk. If it separates combine 1 T cornstarch and 2 T buttermilk and stir into fondue.

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