Cheese Fondue

Name: Cheese Fondue
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 cups (250g) grated Emmental cheese; 2 cups (250g) grated Gruyere cheese; 1½ tablespoons (25g) cornstarch; 1 clove garlic, halved; 1 cup (236ml) dry white wine; 1 tablespoons (15ml) lemon juice; 1 tablespoon (15ml) brandy; Pinch freshly grated nutmeg; Kosher salt; Cubed bread, toasted or untoasted, blanched vegetables, cured meats, for dipping

Mary's Kitchen Crush - "Appy to be Nominated"

Prep Time
(minutes)

Cook Time
(minutes)

Servings

Mary's Kitchen Crush/Cheese Fondue

Ingredients

2 cups (250g) grated Emmental cheese
2 cups (250g) grated Gruyere cheese
1½ tablespoons (25g) cornstarch
1 clove garlic, halved
1 cup (236ml) dry white wine
1 tablespoons (15ml) lemon juice
1 tablespoon (15ml) brandy
Pinch freshly grated nutmeg
Kosher salt
Cubed bread, toasted or untoasted, blanched vegetables, cured meats, for dipping

Steps

Toss cheese in a large bowl with cornstarch to coat; set aside.
Rub cut sides of the garlic inside a fondue pot or large stainless-steel bowl set over a pot with 1-inch (2½ cm) of gently simmering water.
To pot add wine, lemon juice and brandy and heat until steaming. Add cheese a handful at a time, stirring until cheese is mostly melted between additions. Stir in nutmeg and salt to taste.
Serve immediately over low heat or over a pot of hot water. Stir frequently.
Tip: Once you start adding the cheese, be careful to keep the temperature just below a simmer. Too cold and the fondue will seize. Too hot and the fondue will break.