- 2 tsp. butter
- 1/2 cup finely chopped shallots
- 1 1/2 cups dry white wine
- 1 tbsp. finely chopped fresh tarragon
- 1 tsp. tarragon vinegar or lemon juice
- 8 oz. shredded Rupp Bergkäse Gruyère cheese (about 2 3/4 cups)
- 8 oz. shredded Cantorel® Cantalet Doré cheese (about 2 3/4 cups)
- 1 tbsp. Cornstarch
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- In a large nonstick saucepan, melt butter. Add shallots and cook, stirring occasionally, until tender but not browned, about 5 minutes.
- Add wine, tarragon and vinegar; reduce heat to low and simmer 3 minutes.
- In a large bowl, combine gruyère and cantalet cheeses. Add cornstarch and toss until well coated.
- Add cheese to saucepan a handful at a time, stirring after each addition until melted.
- Cook over medium-low heat, stirring constantly, until smooth and thickened, about 10 minutes. Pour into fondue pot set over a flame and serve with dippers.
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