ARTISANAL CHEESE FONDUE

ARTISANAL CHEESE FONDUE

Serves 6

1 garlic clove, halved

1 cup Sauvignon Blanc

2 teaspoons fresh lemon juice

3/4 pound rindless Emmentaler, Gruyère, Beaufort, Comté and Appenzeller, coarsely shredded

1-tablespoon cornstarch

Salt and freshly ground pepper

Vigorously rub the garlic clove all over the inside of a fondue pot or medium saucepan; discard the garlic. Add the wine and lemon juice to the saucepan and bring to a boil. In a bowl, toss the shredded cheese with the cornstarch. When the wine boils, gradually add the cheese by the handful, whisking constantly until it is fully melted before adding more. Once all of the cheese has been incorporated, simmer the fondue over moderate heat for 1 minute, stirring constantly. Remove from the heat and season with salt and pepper. Serve hot, with cubes of crusty peasant bread, boiled fingerling potatoes, cornichons or sautéed beef tips.

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