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Swiss cheese Gruyere cheese cornstarch garlic white wine mustard nutmeg freshly ground black pepper crusty bread
Viewed: 66 - Published at: 9 years agoIngredients
- 1/2 -lb.Emmentaler or Swiss cheese, coarsely grated
- 1/2 -lb.Gruyere cheese, coarsely grated
- 2 Tbs. cornstarch
- 1 garlic clove, halved lengthwise
- 1 cup dry white wine
- pinch dry mustard
- pinch freshly grated nutmeg
- freshly ground black pepper
- 1 loaf crusty bread, cut into chunks and assorted blanched vegetables
Method
- Place the cheeses in a large bowl and sprinkle with the cornstarch, tossing to evenly coat the cheese.
- All cheese fondue recipes should contain some sort of starch, preferably flour or cornstarch; they protect the cheese from separating and curdling when melted.
- Rub the inside of a fondue pot with the cut side of the sliced garlic and then discard.
- Place the pot over a sterno flame.
- Add the wine and bring to a gentle simmer, until tiny bubbles begin to rise to the surface, the wine's natural acidity makes the cheese smooth and creamy.
- Gradually stir the cheese into the simmering wine, allowing each handful to melt before adding another; melting the cheese slowly encourages a smooth fondue.
- Once the consistency is smooth, stir in the mustard, nutmeg and pepper.
