Nothing brings people together like a pot of warm, melted cheese especially if your cheese comes from The Cheese People and the white wine from Glunz Family Winery. Swiss and Gruyere meld with the brightness of white wine and lemon. The dipping options are endless, just pick your favorites: steamed or roasted vegetables of any kind are great here. Get creative serve with cheese bread from Authentic Brazilian Cheese Bread and spiced and smoked nuts from Up In Smoke.
12 ounces Swiss cheese, grated (about 3½ cups)
4 ounces Gruyere, grated (about 1¼ cups)
1 tablespoon plus 1 teaspoon cornstarch
½ large garlic clove
1 cup dry white wine
½ teaspoon lemon zest plus 1 1/2 teaspoons juice (from 1 lemon)
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper
(optional) Kosher salt
Freshly ground black pepper
For dipping (roasted or blanched): Broccoli florets, chopped red potatoes, chopped sweet potatoes, sliced baguette, kielbasa, mini meatballs, sliced apple
Combine Swiss, Gruyère, and cornstarch in a large bowl. Mix until cheese is evenly coated.
Rub the inside of a fondue pot with the cut side of the garlic; discard garlic. Add wine to pot and bring to a simmer over medium heat.
Slowly begin adding cheese to the fondue pot. Cook, stirring in a figure 8 motion and adding cheese one handful at a time after the previous handful has melted, until a smooth mixture forms. Stay below a simmer once you begin adding the cheese.
Add lemon zest and juice, nutmeg, and cayenne and stir to combine. Season with salt and several grinds black pepper to taste. Lower heat to the warm setting, stirring occasionally. Add a splash of wine to loosen the fondue if it begins to thicken too much.
Serve with dipping accoutrements and fondue sticks or skewers.
Recipe courtesy of Ananda Eidelstein January 2018 Real Simple