Behind the Recipes
Classic Cheese Fondue by Divya Gugnani
Makes 4 servings
INGREDIENTS:
1/2 lb. Gruyere cheese, shredded
1/2 lb. Emmental cheese, shredded
1 clove garlic, minced
3 tbsp. flour
1 3/4 cup beer (preferably German lager)
1/4 tsp. freshly grated nutmeg
Salt and pepper to taste
PREPARATION:
1. Toss the cheese together with the flour so it is lightly coated.
2. Add the beer to a saucepan over medium heat and bring to a simmer. Slowly add the cheese mixture one handful at a time, whisking well to combine. Stir in the nutmeg, garlic salt and pepper.
3. Stir over low heat until smooth and all the cheese is melted. When to mixture starts to bubble, transfer to a fondue pot and you are ready for dipping. Serve with bread cubes, sliced vegetables and strips of meat. Continue to stir frequently.
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