Cheese Fondue with Wine and Bread

Step 1

Rub the inside of a heavy pot with the 1 garlic clove, then discard the clove. Add 1 cup white wine and 1 tsp lemon juice and heat over medium until steaming, about 3 minutes.

Step 2

Toss the 8 oz Gruyère and 8 oz Emmental with 1 tbsp cornstarch in a bowl until the cheese is coated.

Step 3

Gradually add the cheese mixture to the hot wine, a handful at a time, stirring constantly in a zigzag pattern until each addition melts, about 5 minutes total.

Step 4

Stir in 0.25 tsp nutmeg and continue cooking over medium-low, stirring, until the fondue is smooth and slightly thickened, about 3 minutes. It should coat the back of a spoon.

Step 5

Cut the bread into 1-inch cubes, leaving some crust on each. Transfer the fondue to a fondue pot or serving bowl and keep warm over a low flame.

Step 6

Spear a bread cube with a fondue fork and dip it into the cheese, swirling to coat. Enjoy immediately, stirring occasionally to keep the fondue smooth.