- 6
4/5
(1 Votes)
Ingredients
- 1 garlic clove, halved
- 1 C Sauvignon blanc
- 2 t lemon juice
- 3/4 lb Emmentaler, Gruyere, Beaufort, Comte & Appenzeller, coarsely shredded
- 1 T cornstarch
- Salt & pepper
Preparation
Step 1
Vigorously rub garlic clove all over inside of fondue pot. Add wine & lemon juice & bring to a boil. In bowl, toss shredded cheese with cornstarch. When wine boils, gradually add cheese by handful, whisking constantly til it is fully melted before adding more. Once all cheese has been incorporated, simmer over mod heat for 1 min, stirring constantly. Remove from heat & season with salt & pepper. Serve with cubes of crusty bread.