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Ingredients
- 2 cups/480 grams dry white wine (the more flavorful the wine, the better the fondue)
- 1 garlic clove, crushed
- 3 sprigs fresh thyme
- 2 teaspoons/12 grams sodium citrate (see Sources, page 309)
- 1 1/2 pounds/680 grams Gruyere, Comte, or Appenzeller cheese, or a combination, grated
Method
- In a medium pan set over medium heat, bring the wine to a simmer.
- Turn off the heat, add the garlic and thyme, cover, and let the mixture steep for 20 minutes.
- Strain out the garlic and herbs, return the wine to the pot, and set over medium-low heat.
- Add the sodium citrate and stir to dissolve.
- Add the cheese in handfuls, whisking gently, waiting to add the next handful until the previous has melted.
- Keep adding cheese until all of it is incorporated.
- Do not let the mixture boil.
- Once the cheese is hot, smooth, and stringy, it is ready to serve.
