Cheese Fondue

1. 1

   Place the cheeses in a large bowl and sprinkle with the cornstarch, tossing to evenly coat the cheese.

2. 2

   All cheese fondue recipes should contain some sort of starch, preferably flour or cornstarch; they protect the cheese from separating and curdling when melted.

3. 3

   Rub the inside of a fondue pot with the cut side of the sliced garlic and then discard.

4. 4

   Place the pot over a sterno flame.

5. 5

   Add the wine and bring to a gentle simmer, until tiny bubbles begin to rise to the surface, the wine's natural acidity makes the cheese smooth and creamy.

6. 6

   Gradually stir the cheese into the simmering wine, allowing each handful to melt before adding another; melting the cheese slowly encourages a smooth fondue.

7. 7

   Once the consistency is smooth, stir in the mustard, nutmeg and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.