Fondue au Fromage

Comté (from the Jura Mountains), Beaufort and Emmental (from Savoie) are all classic mountain cheeses. They are layered with nutty, fruity and sweet flavors and have extraordinary melting capacity.

Ingredients
1 garlic clove, split
1 cup Cantal (or Tomme de Savoie) cheese
1 cup Comté (or Beaufort) cheese
1 cup Emmental (or Morbier) cheese
1/2 cup Beaufort (or French Gruyère) cheese
1 1/2 cups dry white wine
1 teaspoon lemon juice
2 teaspoons cornstarch
3 tablespoons Kirsch
1/8 teaspoon ground nutmeg
1 cup per person white bread cubes

Method
1. Rub the inside of ceramic fondue pot with the garlic clove. Place wine, garlic clove, and lemon juice into pot and place over medium-low heat. Bring to simmer, stirring constantly.
2. Remove the garlic clove with a fork. Grate or plane cheeses and add to fondue pot. Stir until mixture is smooth and creamy.
3. In separate bowl, whisk cornstarch, Kirsch and nutmeg; stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Do not overheat or the mixture will separate.
4. Keep fondue warm over low heat, then put it over an alcohol lamp (Sterno) at the table. Let the fondue continue to bubble during the meal and stir it from time to time so that it stays creamy. Spear the bread cubes with fondue forks and dip them into the cheese.

*Note: If the fondue is too thin, add more grated cheese; if it is too thick, thin it with wine. The wine, incidentally, is critical—it should not be too aged and should contain abundant acids. Cider is also well-suited to use in a fondue.

Pairs well with a white Chardonnay or Pinot Noir

Serves 12