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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Murray's Cheese of New York. Recipe comes from a recipe card handed out to the public. Try it with baguette, salami, pickles or apples! Ingredients:
1 lb cave aged gruyere, shredded |
1/2 lb emmenthaler cheese, shredded |
1/2 lb red wax gouda cheese, shredded |
2 tablespoons cornstarch |
1 garlic clove |
1 cup white wine (cooking wine) |
1 tablespoon lemon juice |
1 teaspoon nutmeg |
salt, to taste |
fresh ground pepper, to taste |
hot sauce, to taste |
Directions:
1. Soak fondue pot in cold water for two hours before using.
2. Cut the garlic clove in half. Rub the inside of the fondue pot with garlic, then add the white wine and lemon juice. Bring to a simmer over low heat.
3. Mix shredded cheese with cornstarch.
4. Add the cheese mixture all at once. Using a wooden spoon, stir over moderately low heat just until the cheese is melted and smooth, about 5-10 minutes.
5. Add the nutmeg. Season with salt, pepper and hot sauce to taste.
6. Set over low flame to keep fondue melted during serving.
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