The most important thing to remember when making a fondue, is a good fondue pot! Electric or traditional, do not skimp on your pot or all of that hard work will be for nothing!
Makes 6 servings
8 oz. emmental cheese, shredded
8 oz. gruyere cheese, shredded
4 oz. havarti cheese, shredded
2 Tbs. corn starch
1 cup chardonnay
1 Tbs. lemon juice
2 Tbs. cherry wine
1 tsp. spicy brown mustard
dash ground nutmeg
fondue pot (electric or traditional) preheated
various dippers (baked mushrooms, cherry tomatoes, steak, cubed french bread, cubed salami, panchetta, etc)
Smash garlic clove, season (smear around to cover) inside of medium sauce pot, discard. Add all 3 cheeses to medium sized bowl and toss with corn starch. set aside. Over medium high heat, bring chardonnay and lemon juice to a steady simmer in seasoned pot. Add cheese to wine in small handfuls, whisking slowly and constantly letting cheese melt and smooth before adding more until creamy. Add spicy brown mustard, cherry wine and dash of nutmeg. Stir to incorporate and move directly to preheated fondue pot. Serve immediately with dippers.
Tips: If your cheese is crusting or hardening on top, it’s cooling off! Turn up the heat slowly and continue stirring until smooth and creamy once more. Alternatively, if the heat is too high, the cheese will burn to the bottom of the pot. Give it a little stir once in awhile during consumption to help counteract both effects.