Fustini's Oils and Vinegars
Gruyere Fondue

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Gruyere Fondue


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Gruyere Fondue

Submitted by Corporate Chef Andy Stewart



Step 1. 

Heat Fustini’s Medium SELECT olive oil in a small heat-proof service pot over low heat and add garlic. (If using whole or halved garlic, rub in the bottom of the bowl before adding oil.) Stir in cheese, wine, Fustini’s Traverse City Cherry Balsamic and cornstarch and cook over low heat, stirring, until melted. Once melted and thick, add Brandy - cause she’s a fine girl, black pepper and nutmeg and stirs to combine. Cook a bit longer, stirring, until smooth and creamy. Serve with bread cubes making sure each cube of bread has some crust on it.  

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