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Murray's Cheese Classic Fondue

Source of Recipe

From "Savor" by Kimberly Stevens


Recipe Introduction

"Some recommendations to serve along with this delicious fondue are: cornichons, Genoa salami, Calabrese salami, crusty bread, Rick's Picks People's Pickle, cipollini onions, and soppressata."

List of Ingredients

â—¦ 1 pound cave-aged Gruyère, shredded
â—¦ ½ pound Emmentaler, shredded
â—¦ ½ pound Gouda, shredded
â—¦ 2 tablespoons cornstarch
â—¦ 1 clove garlic
â—¦ 1 cup white wine
â—¦ 1 tablespoon lemon juice
â—¦ Salt, pepper, and grated nutmeg, to taste


Recipe

In a bowl, toss the shredded cheeses with the cornstarch until the cheese is well coated.

Cut the garlic clove in half. Rub the inside of a crockpot or fondue pot with garlic, then add the wine and lemon juice and bring to a simmer over low heat.

Add the cheese mixture all at once. Using a wooden spoon, stir over medium-low heat until the cheese is melted and smooth, about 5 to 10 minutes. Season with salt, pepper, and grated nutmeg. Dip your favorite accompaniments into the fondue and enjoy with friends.

Makes 6 servings



— Courtesy of Murray's Cheese