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Classic Cheese Fondue
Ingredients
- FOR THE FONDUE:
- 1/3 pound firm alpine-style cheese, such as Gruyere
- 1/3 pound Fontina
- 1/3 pound Gouda
- 2 tablespoons cornstarch
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 garlic clove, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon brandy
- 1 teaspoon Dijon mustard
- 1/8 teaspoon nutmeg
- ASSORTED FONDUE DIPPERS:
- Boiled baby new potatoes in their skins, quartered if large
- Lightly steamed broccoli florets
- Lightly steamed cauliflower florets
- Lightly steamed asparagus
- Button mushrooms, wiped clean and stems removed
- Cherry tomatoes
- Sliced firm apples, such as Granny Smith
- Cooked sliced hot sausage
- Cubed French, sourdough, and/or pumpernickel bread
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