Note: Gruyere is best when it has aged about a year or more. Older has less moisture, and a better taste. Crystals in the cheese indicates that it has been nicely aged. Do not get younger cheese (eg: 4 months old)
INGREDIENTS
- 4 ounces Gruyere cheese, rind cut off
- 4 ounces Swiss Ementhaler cheese
- 1/2 tablespoon cornstarch
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Pinch of ground nutmeg
- A dash of cayenne pepper
- Assorted dippers (see list below)
STEP BY STEP
- Cut cheese into small squares.
- Toss cheese with cornstarch in large bowl.
- Bring wine, lemon juice and garlic to simmer in heavy large saucepan over high heat.
- Reduce heat to medium.
- Mix both grated cheeses
- Whisk 1 handful of cheese into wine until almost melted.
- Repeat with remaining cheese in about 5 more batches.
- Continue whisking until completely melted and fondue begins to bubble, about 1 minute.
- Whisk in nutmeg.
- Transfer to fondue pot and keep warm over fondue burner.
Alternate: use your crock pot and a mixing bowl to create a double boiler (see photo) - Accompany with a platter of assorted dippers, fondue forks and plates.
DIPPERS
- Cubed crusty bread
- Boiled new potatoes
- Rounds of smoked sausage
- Cubed cooked chicken
- Blanched asparagus
- Green beans
- Broccoli
- Cauliflower florets
- Carrot sticks.
