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Cheese Fondue
Ingredients
  • 1 garlic clove halved
  • 1 1/2 cups dry white wine
  • 1 tbs cornstarch
  • 2 tbs cold water
  • 2 cups Emmental cheese coarsely grated
  • 2 cups Gruyère coarsely grated
Instructions

  1. Rub inside of a medium heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring to a simmer over medium-high heat.

  2. Stir together cornstarch and water in a cup and set aside.

  3. Gradually add grated cheese to pot and cook while stirring in a zigzag pattern (never in a circular motion otherwise the cheese will ball up), until it’s just melted and creamy.

  4. Give the cornstarch mixture a good stir again and then stir it into the pot with the melted cheese. Bring the fondue to a simmer and cook, stirring, until thickened, about 5 to 8 minutes.
  5. Transfer to your fondue pot set over a flame.
  6. TIP: For an added touch of decadence, add a dash of truffle oil or powder! Also, slice up some golden russet apples, cauliflower or boiled fingerling potatoes for more dipping variety.