In Minnesota, it's frigid and snowy outside. But inside our houses, we melt nutty cheeses in little pots, add a little white wine and some spices for oomf, and dip things into this smooth cheesy mess all day long. It's a winter ritual. It's a delicious way to stay warm.
Classic Cheese Fondue
1 clove garlic, minced 1/2 pound Gruyère, grated 1/3 pound Appenzeller + Comté Melodie, grated 3 tablespoons unbleached all-purpose flour 1 3/4 cup Petit Roubie Picpoul de Pinet wine 1/4 teaspoon freshly grated nutmeg A splash or two of Kammer Black Forest Kirschwasser (optional)
Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and the add wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg and minced garlic.
Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch and continue stirring until it starts to bubble just a bit. Transfer cheese mixture to a fondue pot and you’re ready to go! Don’t forget to stir frequently.
Try dipping hunks of baguette, blanched vegetables, tiny cornichons, or cubes of salami. The possibilities are endless, even if your stomach isn’t. Enjoy!
[image on right via]