Artisanal's Cheese Fondue

By CheeseDiva

Ingredients

• 1 garlic clove, halved
• 1 cup Sauvignon Blanc
• 2 teaspoons fresh lemon juice
• 3/4 pound rindless Emmentaler, Gruyère, Beaufort, Comté and Appenzeller, coarsely shredded
• 1 tablespoon cornstarch
• Salt and freshly ground pepper
• II
• Coarse salt and freshly ground pepper
• 1 clove garlic
• 1 cup white wine
• 2 teaspoons freshly squeezed lemon juice
• 4 ounces Hoch Ybrig cheese, grated
• 4 ounces Emmental cheese, grated
• 4 ounces Beaufort cheese, grated
• 4 teaspoons cornstarch
• Crusty bread, cubed, for serving
• Boiled fingerling potatoes, sausages, beef tips, cornichons, or pickled vegetables, for serving (optional)

Details

Servings 6
Cooking time 20mins
Adapted from foodandwine.com

Preparation

Step 1

Vigorously rub the garlic clove all over the inside of a fondue pot or medium saucepan; discard the garlic. Add the wine and lemon juice to the saucepan and bring to a boil. In a bowl, toss the shredded cheese with the cornstarch. When the wine boils, gradually add the cheese by the handful, whisking constantly until it is fully melted before adding more. Once all of the cheese has been incorporated, simmer the fondue over moderate heat for 1 minute, stirring constantly. Remove from the heat and season with salt and pepper. Serve hot, with cubes of crusty peasant bread, boiled fingerling potatoes, cornichons or sautéed beef tips.