Gruyère Cheese Fondue with Rye Croutons

Ingredients

Fondue

6 c grated Gruyère cheese, packed
1 T cornstarch
3/4 c Wollersheim Chardonnay
1 T lemon zest
1 t minced garlic
1-3 T Kirsch
1 t ground nutmeg
Rye Croutons (as desired)

Rye Croutons

1 loaf hardy rye bread, unsliced
1/2  lb butter
1 T minced garlic
2 T chopped parsley
1 T minced chives
1 T chopped fresh tarragon
2 T grated fine Gruyère cheese

Directions

Fondue

1. Combine the grated cheese with cornstarch in a large bowl.
2. In a good size sauce pot combine Wollersheim Chardonnay, lemon zest and garlic. Place mixture on stove over high heat. When wine comes to a boil, reduce the heat and whisk in the grated cheese a little at a time. When all of the cheese has been whisked in and mixture is bubbling, whisk in the kirsch and nutmeg.
3. Transfer to a fondue pot with a burner. Dip croutons into mixture and enjoy

Rye Croutons

1. Pre-heat oven to 375 degrees. Cut croutons into 1 1/2 inch cubes. Melt butter over medium to low heat with all of the remaining ingredients except the cheese. Place croutons in a large bowl. Pour the melted butter mixture over the croutons and toss together. Toss in the grated cheese. Allow the croutons to soak up the butter and cheese mixture.
2. Place croutons on a sheet pan and spread out so they are not piled on top of each other. Place in oven and bake until golden brown but not dry.

Recipe created by Paul Short, C.E.C., Madison Area Technical College Culinary Arts Program – Madison, Wisconsin. Presented at Wollersheim Winery.

Recipe provided by Wollersheim Winery in Prairie du Sac, Wisconsin