Cheese Fondue in Bread Bowl

Step 1

Cut a circle in the top of the 1 loaf sourdough bread and scoop out the inside, leaving a 1-inch thick shell. Tear the removed bread into bite-size pieces for dipping.

Step 2

Rub the inside of the bread bowl with the 1 halved garlic clove, then discard the garlic.

Step 3

In a medium bowl, toss the 8 oz gruyere and 8 oz emmental with the 1 tbsp cornstarch until evenly coated.

Step 4

In a small saucepan over medium heat, bring the 1 cup white wine and 1 tsp lemon juice to a gentle simmer, about 3 minutes.

Step 5

Gradually add the cheese mixture to the wine, stirring constantly, until melted and smooth, about 5 minutes. Stir in the 1/4 tsp nutmeg.

Step 6

Pour the fondue into the bread bowl and serve immediately with the bread pieces for dipping.

Step 7

If the fondue thickens, stir in a splash of warm wine or water to loosen it.