Foolproof Cheese Fondue-Cook's Country: December/January 2012

By amaliana

" Don't substitute deli Swiss cheese for the Emmentaler-it will make the fondue stringy. Do use a crisp, un-oaked wine, such as Sauvignon Blanc. Try dipping steamed broccoli and cauliflower florets, apple slices, and chunks of cured meats."

Ingredients

• 8 ounces Emmentaler cheese, shredded(2 cups), room temperature
• 8 ounces Gruyere cheese, shredded(2 cups), room temperature
• 2 tablespoons cornstarch
• Pinch ground nutmeg
• 1 1/2 cups dry white wine
• 1 garlic clove, peeled and halved
• 1/4 teaspoon pepper
• 1 (12-inch) baguette, cut into 1-inch pieces

Preparation

Step 1

1. Toss Emmentaler, Gruyere, cornstarch, and nutmeg together in bowl until well combined. Bring wine and garlic to boil in medium saucepan over high heat; discard garlic.

2. Reduce heat to medium-low and slowly whisk in cheese mixture 1 handful at a time. Continue to cook, whisking constantly, until mixture is smooth and begins to bubble, 2 to 4 minutes. Stir in pepper. Serve with bread.