CHEEESE FONDUE

For the Basic Swiss Fondue

Start by grating desired cheese on the large hole side of a grater. Add to a medium bowl and cover with cornstarch. Toss together.

Bruise garlic by pressing down using the palm of your hand or flat side of a knife. Generously rub every inch of a fondue pot with the garlic.

Add white wine to the pot and bring to a simmer. Once simmering, lower the heat to low and slowly add in a handful of corn starch covered cheese at a time, mixing constantly. Make sure each handful has melted before adding the next handful of cheese. **If heated too aggressively, the sauce could break.. If this happens, whisk together 1 tablespoon of cornstarch with ¼ cup of wine. Add to the pot and whisk until the fats re-emulsify.

Optional: add in a grating of fresh nutmeg and/or kirsch.

Once all the cheese is melted and the mixture is smooth, take it off the heat. If too thin, it will thicken once it cools.

Place on an electric fondue pot or over a flame. Serve with toasted chunky bread.

For the Cheddar Fondue

Start by grating desired cheese (yellow and white cheddar, in this case) on the large hole side of a grater. Add to a medium bowl and cover with cornstarch. Toss together.

Pour beer in a saucepan and bring to a simmer. Once simmering, add in the pound of cornstarch covered yellow & white cheddar.

Whisk off heat until all the cheese has melted.

Place on an electric fondue pot or over a flame. Serve with german soft pretzels and sliced kielbasa.

For the Fonduta

Start by cutting fontina cheese into cubes. Add to a medium bowl then cover with whole milk. Cover and fridge until ready to use.

In a small bowl, separate yolks from their whites.

Set a heatproof bowl over top of a saucepan with boiling water. Place butter into the bowl and melt completely.

Once the butter has melted, add in the bowl of milk and cheese then whisk constantly over very low heat until completely melted. The flame should be just high enough to create a bare simmer of the inch or so of water below the bowl.

Once the cheese has melted into the milk and butter, start adding the egg yolks in one at a time. Whisk constantly until completely incorporated.

After all the egg yolks have been added and mixed together, constantly whisk the mixture over a low flame for 10-15 minutes until the mixture is completely smooth and slightly thickened. If thin, it will thicken as it cools off heat.

Take off the boiling pot of water and let cool for about 5 minutes. After 5 minutes, pour into a warm serving bowl and serve with chunks of toasted ciabatta bread and vegetables.

This can be kept warm in an electric fondue pot to keep warm but do not place into a traditional fondue pot because the direct heat will curdle the eggs. If it needs to be warmed.