Categories: Dips- Spreads- Salsa

Ingredients

• 8 oz. Emmentaler cheese, shredded, at room temperature
• 8 oz. Gruyere, shredded, at room temperature
• 2 Tbsp. cornstarch
• Pinch ground nutmeg
• 1 1/2 cups dry white wine such as sauvignon blanc
• 1 clove garlic, peeled and cut in half
• 1/4 tsp. ground black pepper
• Desired dippers such as a baguette, cut into 1-inch pieces, sliced fruit, vegetables and/or cured mear

Directions

1. In a bowl, combine cheeses, cornstarch and nutmeg and toss to thoroughly combine.

2. In a medium saucepan, bring wine and garlic to a boil at high heat. When mixture boils, discard garlic and reduce heat to medium low. Whisk in cheese mixture one handful at a time. Continue cooking, whisking constantly, until mixture is smooth and begins to bubble, 2 to 4 minutes. Stir in pepper. Transfer to serving bowl or fondue pot. Serve with desired dippers.

3. Note: for alcohol free version, substitute 1 cup apple cider for the wine.

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