Serves 4-6
Blended fresh to order, Gruyere, Emmentaler and Fontina.
· • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 clove garlic, halved
· • 4 ½ cups (450 g) In-house fondue blend
· • 1 tbsp cornstarch
· • 1 tbsp lemon juice
· • ½ tsp Dijon mustard (optional)
· • ⅛ tsp freshly grated nutmeg
· • Salt and white pepper to taste
1. Rub the inside of a saucepan or fondue pot with the garlic.
2. Add wine and lemon juice; heat until just simmering.
3. Toss cheeses with cornstarch until coated.
4. Add cheese gradually to warm wine, stirring until smooth.
5. Stir in Dijon mustard and nutmeg; season with white pepper and salt.
6. Transfer to a fondue pot over low heat to keep warm.