This recipe includes a tiny bit of cornstarch to prevent the cheese from clumping up and separating from the wine.
– 1 clove garlic, cut in half.
– 2 cups dry white wine.
– 2 teaspoons cornstarch.
– ½ pound Swiss Emmentaler cheese, coarsely shredded.
– ½ pound Swiss Gruyère cheese, coarsely shredded.
– Tiny pinch of ground or freshly grated nutmeg.
– 2 crusty baguettes, cut in half lengthwise (or into quarters if especially thick) and then into bite-size pieces.
Step 1:In a saucepan, combine the garlic and wine, bring to a boil, and boil for about 3 minutes to cook off most of the alcohol. Remove and discard the garlic. In a small bowl or cup, stir the cornstarch into 1 tablespoon cold water until smooth, and then whisk the mixture into the wine. Reduce the heat to low or medium-low, add both cheeses, and stir with a wooden spoon for about 3 minutes, or until they melt. Season with salt, pepper, and nutmeg. At this point, the fondue may seem too thin, but it will thicken as it sits over the burner.
Step 2:Position the metal cover on the Sterno burner so that it covers most of the flame, keeping the heat as low as possible to prevent scorching. Pour the fondue into the fondue pot and place it on the burner. Use fondue forks or dinner forks to dip the bread into the fondue.