1/2 lb Gruyere Cheese
1/2 lb Swiss Cheese
2 T corn starch
2 c Dry Chardonnay wine
1/2 t white pepper
2 cloves fresh garlic
Shred cheeses. Mix together with cornstarch to coat. Set aside.
Peel and half garlic cloves. Rub thoroughly over bottom and sides of a large saucepan. Leave garlic in pan and add wine. Heat over medium heat until wine just begins to bubble. Remove garlic cloves.
Whisk in cheese about 1 cup at a time, waiting between to allow to melt and blend into warm mixture. When all of the cheese is mixed in, add white pepper and blend well.
Pour into fondue pot or small crock pot on low.
Yields about 2 quarts.
This fondue refrigerates well and can be warmed for serving in a microwave later.
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