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:

  1. Place the fresh grated cheese in a large bowl toss with the cornstarch. Make sure all the cheese is coated.
  2. In a saucepan over low heat, add the white wine and garlic. Bring the wine to a simmer.
  3. Gradually add in the cheese, stirring between each addition and waiting until fully melted before adding more.
  4. Once all the cheese is melted, stir in the mustard.
  5. If you have one, rub the inside of the fondue pot with the sliced garlic clove.
  6. 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.
  7. Enjoy with your favorite sides! I like potatoes, garlic bread, asparagus & apples!