Ingredients Jump to Instructions ↓

  1. 1/2 cup white wine

  2. 2 cups (7 ounces) shredded Roth Kase Private Reserve Fondue Blend

  3. 3/4 cup (3 1/2 ounces) shredded aged Gruyere and 3/4 cup (3 1/2 ounces) shredded Fontina cheese

  4. 1 1/2 teaspoons cornstarch

  5. 1 1/2 teaspoons water Accompaniments:

  6. 1/2 loaf ciabatta bread, sliced

  7. 1 apple, sliced

  8. 1 pear, sliced

Instructions Jump to Ingredients ↑

  1. In a medium heavy-bottom sauce pan, heat the wine to a slow boil. Gradually stir in the cheese. Cook over low heat until the cheese is bubbly. In a small bowl, combine the cornstarch and the water. Stir into the cheese mixture. Simmer over low heat for 3 to 5 minutes or until the mixture is smooth and the cheese is completely incorporated. If a thinner mixture is desired, stir in additional wine, one tablespoon at a time. Serve with the bread, apple, and pear slices.


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