Classic cheese fondue

Name: Classic cheese fondue
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Québécoise
Ingredients: 350 g Emmental cheese, grated; 150 g Gruyère cheese, grated; 300 g Fredondaine cheese, grated (firm, washed-rind, a bit like a mini Oka); 4 teaspoons (20 ml) cornstarch; 1 1/2 cups (375 ml) dry white wine; 2 large garlic cloves, finely chopped; 2 pinches ground nutmeg; Fresh loaf of bread with walnuts or cranberries, cubed; Broccoli and cauliflower, lightly blanched; Apples or green apples, sliced; Grapes; Sausage or chorizo, sliced; Small baby potatoes, cooked

Preparation 20 min
Cooking 15 min
Servings 4
Freezing I do not suggest

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Ingredients

350 g Emmental cheese, grated
150 g Gruyère cheese, grated
300 g Fredondaine cheese, grated (firm, washed-rind, a bit like a mini Oka)
4 teaspoons (20 ml) cornstarch
1 1/2 cups (375 ml) dry white wine
2 large garlic cloves, finely chopped
2 pinches ground nutmeg

Ingredients for the sides

Fresh loaf of bread with walnuts or cranberries, cubed
Broccoli and cauliflower, lightly blanched
Apples or green apples, sliced
Grapes
Sausage or chorizo, sliced
Small baby potatoes, cooked

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Preparation

In a large bowl, mix the grated cheese with the cornstarch. Set aside.
In a saucepan over medium heat, combine the cheese, white wine, garlic and nutmeg. Season with salt and pepper. Cook for 10 to 12 minutes, stirring, until the cheese is melted and smooth.
If the mixture stays thick, raise the heat to medium-high for a few seconds, stirring vigorously for an even texture. Never let the fondue boil, or it will separate. Remove from the heat and serve right away with your favourite sides.