CHEESE FONDUE

I used to LOVE fondue as a kid. It was a real treat! It must have something to do with the small bites of food and the color coded forks I thought was so fun. Using high quality cheeses you’d get from the deli area of the grocery store is worth the little extra money to make this smooth and creamy cheese dip. You can dip just about anything you want in it. There’s a few options for that in the recipe.

1/3 pound gruyere cheese

1/3 pound fontina

1/3 pound gouda

2 tablespoons cornstarch or arrowroot powder

1 cup dry white wine

1 clove garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon brandy

1 teaspoon Dijon mustard

1/8 teaspoon nutmeg

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.

In a large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat.

Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue.

Once smooth, stir in the brandy, mustard, and nutmeg.

Serve with dippers of your choice. Hearty breads, veggies (lightly steamed), apple slices, or sliced sausage are favorites with this smooth and creamy cheese fondue.

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