Cheese Fondue
Image courtesy of www.boroughkitchen.com
Ingredients
- 1 clove garlic, peeled & halved
- 300ml sauvignon blanc (or Chablis)
- 1 tbsp corn flour
- 320g grated Emmenthal (or Jarlsberg)
- 500g grated Gruyère (or Comté)
- Nutmeg, to taste.
To serve: day-old bread, cubed; cornichons & other pickles; charcuterie
Optional additions: Reblochon; Vacherin Fribourgeois; blue cheese
Method
Rub the garlic clove halves around the interior on the fondue pot, then discard garlic. Add wine and corn flour to the fondue pot and whisk together, then place on the hob and bring to a simmer.
Add the grated Emmental & whisk until cheese has melted. Follow with the Gruyère, whisking until melted. If using optional cheese(s), add and whisk until melted. Taste and season with nutmeg. (If your fondue is not compatible with your hob, cook the wine, corn flour, cheeses and spices in a saucepan and add to the fondue pot once the mixture is to your taste.)
Light the flame in the fondue base. Transfer fondue pot from hob to base and serve, dipping bread into cheese fondue with skewers. Enjoy with cornichons, other pickles, and charcuterie on the side.