Served at the 2024 Say Cheese Wine Trail, Adam Puchta Winery
Ingredients:
1 medium clove garlic, cut in half
1 cup Chardonel
8 oz. Emmentalercheese, grated (can be substituted with Gouda or Swiss)
8 oz. Gruyere cheese, grated
1 Tbsp cornstarch
1 Tbsp fresh juice from 1 lemon
Kosher salt and freshly ground white or black pepper
Toasted bread cubed and/or lightly blanched vegetables for dipping
Instructions:
- Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless-steel mixing bowl set over a pot of simmering water (do not allow the bowl to come in direct contact with the water).
- Add wine and heat until steaming.
- Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.
- Working over low heat, add cheese, a handful at a time, stirring until mostly melted before adding the next handful. Continue until all cheese is melted into the wine, forming a smooth, glossy melted cheese sauce, about 10 minutes, it is very important that the fondue stay below a simmer once you start adding the cheese, or there’s a risk it could break.
- Stir in lemon juice, until fully incorporated.
- Season with salt and pepper.
- If not already in a fondue pot, transfer fondue to a fondue pot to keep it warm and melted at the table.
- Serve with toasted bread cubes and lightly blanched vegetables for dipping.
- If fondue begins to thicken too much, add a small splash of wine to loosen it.
Serve with Adam Puchta Winery Chardonel
