Chalet in the Valley Cheese Fondue

Description: I received an Ohio cookbook from Midwest Maven with this recipe from Cheff Jeff - Chalet Kitchen - Guggisberg Cheese Factory in Millersburg. It sounds really good and I wanted to share it with all of you! Preparation and cooking times are approximate, and do not include freezing time for cheese.

Ingredients:

• 12 ounces guggisberg baby swiss cheese, shredded
• 4 ounces gruyere cheese, shredded
• 1 tablespoon cornstarch
• 1/2 garlic clove, minced
• 6 ounces sauterine wine (white)
• 2 tablespoons dry sherry

Steps:

1. Combine both cheeses and cornstarch, and freeze for at least one day. Thaw in refrigerator or microwave.
2. In a med. saucepan, saute garlic, then add Sauterne. Bring to a boil.
3. Whisk in thawed cheese mixture, stirring constantly, until smooth and bubbly.
4. Stir in Sherry, reduce heat to a simmer. Place mixture in a fondue pot over med. to low heat.
5. Dip French bread cubes, bread or vegetable sticks.