Chalet In The Valley Cheese Fondue - cooking recipe

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

Preparation

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