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1 ½ c. dry white wine
1 ½ c. white cheddar cheese, shredded
1 ½ c. gruyère, shredded
2 Tbsp. Clabber Girl Corn Starch
Nutmeg, freshly grated, to taste
Salt and pepper, to taste
1 clove garlic, peeled and crushed
Rub the inside of a medium stainless steel pot with the clove of garlic. Discard the used clove. Add the white wine and bring to a simmer over medium heat. Place both cheeses in a medium bowl. Sprinkle the cornstarch over the cheeses and toss to coat. Once the wine is at a simmer, gradually add the cheese (about a 1/2 cup at a time) to the wine. Stir constantly, with a wooden spoon, as the cheese melts. Continue until all the cheese and cornstarch has been incorporated. Once cheese is melted, season, to taste, with freshly ground nutmeg, salt, and pepper. Cut cubes of crusty bread to dip into the fondue.
1 ½ c. dry white wine
1 ½ c. white cheddar cheese, shredded
1 ½ c. gruyère, shredded
2 Tbsp. Clabber Girl Corn Starch
Nutmeg, freshly grated, to taste
Salt and pepper, to taste
1 clove garlic, peeled and crushed
Rub the inside of a medium stainless steel pot with the clove of garlic. Discard the used clove. Add the white wine and bring to a simmer over medium heat. Place both cheeses in a medium bowl. Sprinkle the cornstarch over the cheeses and toss to coat. Once the wine is at a simmer, gradually add the cheese (about a 1/2 cup at a time) to the wine. Stir constantly, with a wooden spoon, as the cheese melts. Continue until all the cheese and cornstarch has been incorporated. Once cheese is melted, season, to taste, with freshly ground nutmeg, salt, and pepper. Cut cubes of crusty bread to dip into the fondue.