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Ingredients
- 1-1/2 cups dry white wine
- 1 pkg. (200 g) each: Swiss cheese and KRAFT Monterey Jack, shredded
- 1 Tbsp. corn starch
Method
- Bring wine to boil in large heavy saucepan on high heat.
- Reduce heat to medium.
- Gradually add cheese, about 1/4 cup at a time, stirring constantly; cook until cheese is partially melted and forms a ball in centre of pan.
- Stir in cornstarch; continue to cook until cheese is completely melted and mixture is well blended and comes to boil.
- Serve in fondue pot set over low heat.
