Toss Together:
2 cups shredded Gruyere cheese (8 oz.)
2 cups shredded Swiss or Emmental cheese (8 oz.)
1 T. cornstarch
Simmer; Remove Garlic, Add Cheese:
1 cup dry white wine (like sauvignon blanc)
1 T. fresh lemon juice, strained
1 clove garlic, crushed
Add:
1 T. brandy or Cognac, (optional)
Freshly ground white pepper and nutmeg to taste
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Toss cheeses and cornstarch together in a mixing bowl.
Simmer wine, lemon juice, and garlic in a large, heavy saucepan over medium heat—bubbles should just break the surface. Remove garlic and discard. Add handfuls (about 1 cup) of cheese to the simmering wine, stirring with a wooden spoon. Make sure the cheese has nearly melted before adding more. Increase heat slightly if cheese doesn't seem to want to melt, but don't boil.
Add brandy, pepper, and nutmeg to melted cheese. Transfer to fondue pot over medium flame (it can bubble gently, but don't boil). To eat, spear dippers on forks and swirl in the fondue (stir to the bottom to prevent separating).
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