You don’t need to own a fondue pot to create fondue cheese sauce – any heavy pan will work. A cast iron crock is especially convenient as it can be heated on the stove and transferred to the table for service.
- kosher salt
- 1 clove of garlic, peeled and cut in half
- 1 cup Edelweiss Emmentaler, grated
- 1 cup Emmi Roth Grand Cru Gruyere Surchoix, grated
- 1 cup Chalet Cheese Cooperative Baby Swiss, grated
- 1-1/2 cup dry white wine (recommended: Tariquet Sauvignon Blanc)
- 1 teaspoon freshly squeezed lemon
- pinch of nutmeg
- black pepper, freshly ground
In a medium bowl, mix the cheeses and combine with one cup of wine and the lemon juice. Let the cheese mixture soak for at least 45 minutes (Fromagination soaks its overnight). When ready to prepare the fondue, add a pinch or two of salt to the pot. Starting in the salt, vigorously rub the cut end of the garlic over the entire interior surface of the pot. Discard garlic.
Add 1/2 cup wine into the prepared fondue pot and bring to a boil over medium heat. Slowly add the cheese mixture, whisking continuously.
The fondue is ready to serve when the cheese is completely melted and the fondue takes on a smooth consistency. Serve with bread, roasted or fresh vegetables, cured and smoked meats and/or pickles.
Serves 6 people.