Swiss Fondue

Ingredients

Basic Fondue

• 1 lb desired cheese, grated (Emmental and Gruyère)
• 1 Tbsp cornstarch
• 1 clove garlic
• 1 cup dry white wine (Sauvignon Blanc)
• Nutmeg, grated (optional)
• 1 Tbsp kirsch (optional)

Directions

Fondue

1. Start by grating 1 lb of desired cheese on the large hole side of a grater. Add to a medium bowl and cover with 1 tablespoon of cornstarch. Toss together.
2. Bruise 1 clove of garlic by pressing down using the palm of your hand or flat side of a knife. Generously rub every inch of a fondue pot with the garlic.
3. Add 1 cup of dry white wine to the pot and bring to a simmer. Once simmering, lower the heat to low and slowly add in a handful of corn starch covered cheese at a time, mixing constantly. Make sure each handful has melted before adding the next handful of cheese. **If heated too aggressively, the sauce could break.. If this happens, whisk together 1 tablespoon of cornstarch with ¼ cup of wine. Add to the pot and whisk until the fats re-emulsify.
4. Optional: add in a grating of fresh nutmeg and/or 1 tablespoon of kirsch.
5. Once all the cheese is melted and the mixture is smooth, take it off the heat. If too thin, it will thicken once it cools.
6. Place on an electric fondue pot or over a flame. Serve with toasted chunky bread.