- 1 teaspoon coarse salt
- 1 large garlic clove, end cut off and discarded
- 3 cups shredded Comté, Hoch Ybrig or Emmental cheese, at room temperature
- 5 teaspoons cornstarch
- 1 1/4 cups dry white wine
- 1 teaspoon freshly squeezed lemon juice
- 1 pinch nutmeg
- 1/2 teaspoon Freshly ground black pepper
Recipe courtesy of Chef Terrence Brennan, Artisanal Fromagerie Bistro and Wine Bar, New York City.
- Put 1 teaspoon salt in a fondue pot or a heavy-bottomed 2-quart, stainless steel saucepan. Rub exposed end of garlic clove over surface of pot, starting in the salt and coating the entire surface. Discard garlic.
- Combine cheese and cornstarch in a medium bowl; mix well.
- Add wine and lemon juice to pot; bring to a boil over medium-high heat. Slowly add cheese mixture, 1/2 cup at a time, whisking continuously and allowing cheese to melt completely before adding more.
- Cook over medium heat 1 minute. Season with nutmeg and pepper. Serve with cubed bread (day-old is best, but any crusty bread will work), apples, boiled fingerling potatoes, sautéed beef tips, pickled vegetables, or air-dried beef, Kielbasa and sausage.
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