While fondue is great for large groups, sometimes it's nice to just have
enough for two. In this recipe, we used a a smoky cheese along with our
Swiss for a nice balance of flavors and for a nod towards the Swiss
tradition of enjoying smoked meats with fondue. Try a dry, white wine with
4 ounces Swiss cheese
2 ounces smoked gouda or cheddar
6 tablespoons dry, white wine
1 tablespoon cornstarch
1/2 baguette, cubed
Toast your cubed baguette in the oven at 350
degrees until golden brown, flipping at least once.
In a double boiler with simmering water in the bottom, begin melting
your cheese with 5 tablespoons of the wine, stirring regularly.
Whisk the last tablespoon of wine together with the cornstarch and add
to the melted cheese once it is creamy and completely melted.
Continue stirring until everything thickens slightly or to your
liking. Use long skewers for dipping the toasted bread and apple
slices. Serve from the double boiler - the warm water in the bottom pan
will keep your fondue warm and melted.