I spent my 2009 birthday weekend in Montreal, Quebec and bought a basket full of cheeses from La Fromagerie Hamel (my favourite cheese shop) and baguettes from Premiere Moisson.  When we got back, I tried making cheese fondue for the first time.  I made an authentic swiss fondue and found the wine and kirsch too strong for my taste.  So if you’re like me, you might like my version of a mild swiss cheese fondue.

Cheese Fondue Recipe

serves 4 – 6.

1/2 pound Emmenthaler cheese, shredded coarsely

1/2 pound Gruyere cheese, shredded coarsely

1 1/2 tablespoons cornstarch

1 garlic clove, peeled, halved crosswise

3/4 cup sauvignon blanc

1/2 teaspoon dry mustard

1 tablespoon lemon juice

Pinch nutmeg

Foods for dipping in bite sized pieces – seared medium rare steak cut up, crispy potatoes, asparagus, cubed ham, cubed bread, blanched broccoli, chopped peppers

Place the shredded cheese and cornstarch in a plastic freezer bag. Seal, shake to coat the cheese with cornstarch.  Set aside.  Rub the inside of a 4-quart pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer.  Simmer gently for 3 – 5 minutes.  Gradually stir the cheese into the wine. Stir gently but constantly in a zig-zag pattern to prevent the cheese from clumping.  Cook until the cheese is just melted and smooth. Do not let it boil.  Stir in dry mustard and nutmeg.

Transfer the cheese to a fondue serving pot.  Serve with bite-sized foods for dipping.