Cheese Fondue

Cheese Fondue
For St Valentine’s Day or après-ski. Heat 3/4 cup Kressmann Sélection Chardonnay in heavy pot until simmering. Gradually add 2-1/2 cups of a combination of shredded Emmental (or Swiss) and Gruyère cheeses. Slowly stir back and forth with wooden spoon until melted and creamy; do not let boil. Stir 1/2 Tbsp. cornstarch into a small amount of additional wine; stir into cheese mixture. Simmer (without allowing to boil) few minutes until slightly thickened. Serve immediately with cubes of crusty French bread for dipping.

Wine pairing: Kressmann Sélection Chardonnay

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