Cheese Fondue

By khojnicki

Ingredients

• 12 oz. gruyere cheese, shredded
• 4 oz. sharp cheddar cheese, shredded
• 2 tbsp all purpose flour
• 1 garlic clove, halved
• 1 c dry white wine
• 1 tbsp fresh lemon juice
• 2 tsp dijon mustard
• 1/4 tsp freshly grated nutmeg
• Assorted dippers for serving

Preparation

Step 1

Toss the cheeses with the flour in a bowl. Rub the inside of a saucepan with the cut sides of the garlic and discard the garlic. Whisk the wine, lemon juice and mustard in the saucepan and bring to a gentle simmer over medium heat. Add half of the cheese mixture and stir with a wooden spoon until melted. Add the remaining cheese mixture and stir until smooth; add the nutmeg. Continue to cook, stirring 2 more mins. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.