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INGREDIENTS
- 200 g Gruyère cheese, grated
- 200 g Emmental, grated
- 200 ml dry white wine
- 1 clove of garlic
- 1 tablespoon cornstarch
- A pinch of nutmeg
- A pinch of freshly ground black pepper
- Cubes of white bread or baguette for dipping
INSTRUCTIONS
- 1Pour the grated Gruyère and Emmental into a bowl. Add the cornstarch and mix to coat the cheese evenly with the starch.
- 2Rub the fondue pot (or a heavy-bottomed pot) with a halved garlic clove to give the cheese a subtle garlic flavor.
- 3Pour the white wine into the pot and heat it over medium heat, but do not let it boil. Gradually add the cheese coated in cornstarch, stirring slowly in a figure-eight motion until the cheese is completely melted and the mixture is smooth and creamy.
- 4Season with a pinch of nutmeg and freshly ground black pepper to taste.
- 5Transfer the fondue pot to a stand with a flame or an electric warmer to keep the fondue warm and creamy. Serve with cubes of white bread or baguette for guests to dip into the cheese using long forks.
