Ingredients:
- 1 pound cheese, grated (I used a mixture of gruyere, gouda, and emmentaler, swiss & fontina also work) (I recommend purchasing nicer blocks of cheese and grating them by hand)
- 2 tablespoons cornstarch
- 1 cup dry white wine (I used sauvignon blanc)
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- Ground nutmeg (optional)
- 1 clove garlic, peeled and sliced in half
- Bread (I used garlic bread), boiled potatoes, asparagus, apples etc. for dipping.
Special tools: fondue pot
Preparation:
- Place the fresh grated cheese in a large bowl toss with the cornstarch. Make sure all the cheese is coated.
- In a saucepan over low heat, add the white wine and garlic. Bring the wine to a simmer.
- Gradually add in the cheese, stirring between each addition and waiting until fully melted before adding more.
- Once all the cheese is melted, stir in the mustard.
- If you have one, rub the inside of the fondue pot with the sliced garlic clove.
- Pour the cheese into your fondue pot fitted with a flame or heat source. (if you don’t have one you can just serve it in the saucepan) Top with a little grated nutmeg.
- Enjoy with your favorite sides! I like potatoes, garlic bread, asparagus & apples!