Classic Cheese Fondue

Shred all cheese and toss it thoroughly with the cornstarch. This helps the fondue stay smooth, silky, and emulsified, rather than separating or turning stringy.

Rub the inside of a heavy saucepan or fondue pot with the cut sides of the garlic. This gives the fondue a subtle aromatic garlic backbone without overwhelming the cheese.

Add the wine and lemon juice to the pot and warm over medium-low heat until steaming. Do not boil. A gentle base is key to a smooth fondue.

Add the cheese one handful at a time, stirring constantly in a figure-eight motion or gentle circles. Wait until each addition is mostly melted before adding the next. This is the difference between silky, elegant fondue and a broken, greasy fondue.

In a small bowl, stir together Dijon mustard, nutmeg, fresh cracked black pepper and the sautéed shallots. Stir this into the fondue once the cheese is fully melted and smooth. Taste and adjust seasoning if needed.

Transfer to a warm fondue pot over a low flame or heat source and serve hot with your favorite dippers.

FOR BEST RESULTS: Use freshly shredded cheese, never pre-shredded. Keep the heat low and gentle. Add cheese gradually. Use dry white wine, not sweet wine. Don’t let the fondue boil. If too thick – whisk in a splash of warm wine. If too thin – Mix 1 tsp cornstarch with 1 tbsp wine, then stir it in slowly. Use day-old crusty bread. Slightly dry bread holds up much better than soft fresh bread.

CLASSIC FONDUE DIPPERS: Cubed Breads ~ Crusty baguette, French Bread, Sourdough Bread, Soft pretzel bites. Vegetables ~ Steamed broccoli or Cauliflower, Blanched asparagus, Roasted mushrooms, Roasted Brussels sprouts, Roasted carrots, Roasted baby potatoes. Meats ~ Smoked sausage slices, Cubed ham, Bacon-wrapped bread cubes, Mini meatballs. Additions ~ Whole grain mustard, Cornichons, pickled vegetables, sliced apples and pears.