Monday, September 29, 2008

Swiss Fondue

From Cache Valley Cheese

1 lb. Swiss cheese, shredded
3 Tbl. cornstarch
1/2 tsp. salt
1/4 tsp. white pepper
1/4 tsp. grated nutmeg
2 cups buttermilk
1 clove garlic
1 loaf French bread

Toss Swiss cheese with cornstarch, white pepper and nutmeg in saucepan or chaffing dish. Heat buttermilk with garlic clove over low heat. When hot, remove garlic and add Swiss cheese, stir constantly until cheese is melted. Serve from chaffing dish or casserole over a warmer.

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