For a fondue, cheese is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.
Be careful not to let the cheese come to a boil, that will cause it to curdle. If your fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.
- 1½ cups (355 ml) of dry white wine
- ¾ pound (350 ml) of shredded old cheddar cheese
- ¼ pound (115 ml) of shredded mozzarella
- ¼ pound (115 ml) of shredded havarti
- 2 cloves (10-15 g) of garlic minced
- 1 teaspoon (5 ml) of nutmeg
- ¼ teaspoon (1.25 ml) of pepper
- 2 tablespoons (30 ml) of cornstarch
- ¼ cup (60 ml) of cognac (optional)
- 1 French bread baguette
- Cut the baguette into ¼ inch (0.6 cm) slices and set aside.
- In a heavy pot add wine, cheese and garlic. Mix and melt contents under low to medium-low heat, careful to never bring cheese to a boil.
- Stir occasionally, until you have a consistent finish.
- Add nutmeg, pepper and cognac, continue to stir. Add cornstarch as necessary to thicken the sauce.
- When ready, transfer to the fondue pot, maintain heat and serve.
Fondue au Fromage by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.