Classic Fondue Recipe

Classic Fondue Recipe

8 oz fontina or fontinella cheese
8 oz specialty provolone cheese
8-10 oz mozzarella cheese
2 Tablespoons corn starch
2 cloves garlic, minced
1 Tablespoon shallot, minced
1 can vegetable broth
1 Tablespoon olive oil

Shred cheeses into medium bowl and add corn starch and blend well to coat cheese. Warm fondue pot to 300-350 and heat oil. Add garlic and shallots and cook 20 sec. Pour broth into pot and bring to a boil. Add cheese slowly into pot one handful at a time allowing cheese to melt before adding more. Use wooden spoon to stir.


Courtesy of Erin Orton