Recipe: Artisanal Blend Fondue
- Kosher salt
- 3 cups shredded Hoch Ybrig, Emmenthaler, and/or Beaufort (from 12 ounces total), at room temperature
- 1 tablespoon plus 2 teaspoons cornstarch
- pinch nutmeg
- black pepper in a mill
Put 1 teaspoon salt in a fondue pot or a heavy-bottomed, 2-quart stainless steel saucepan. Vigorously rub the exposed end of the garlic over the surface of the pot, starting in the salt and coating the entire surface. Discard the garlic.
In a medium cheese bowl, combine the grated cheese and cornstarch, mixing well to distribute the cornstarch evenly. Set aside.
Add the wine and lemon juice to the prepared fondue pot and bring to a boil over medium-high heat.
Once the liquid has come to a boil slowly add the cheese and cornstarch mixture, whisking continuously. Make sure each addition is completely melted and incorporated before the next addition.
Once all of the cheese has been added, cook it over medium heat for 1 minute. Season with nutmeg, salt and 4 grinds of pepper, or to taste. Remove the pot from the heat and serve.