Ingredients
Coarse salt
1 clove garlic, stem end removed
1 1/2 cups shredded Tarentaise cheese (about 4 ounces), room temperature
1 1/2 cups shredded uplands Pleasant Ridge cheese (about 4 ounces), room temperature
1 tablespoon plus 1 teaspoon cornstarch
4 ounces dry white wine
1 teaspoon freshly squeezed lemon juice
Pinch freshly grated nutmeg
Freshly ground black pepper
Country-style bread, cut into cubes, for serving
Boiled fingerling potatoes, for serving
Broccoli, blanched, for serving
Cauliflower, for serving
Carrots, for serving
Kielbasa, for serving
Cubed apples or pears, for serving
Preparation
Place 1 teaspoon salt in a fondue pot or a 2-quart heavy-bottomed stainless steel saucepan. Vigorously rub cut end of garlic over inside of pot, starting in the salt and coating the entire surface; discard garlic.
In a medium bowl, mix together both cheeses and cornstarch until well combined; set aside.
Add wine and lemon juice to fondue pot and bring to a boil over medium-high heat. Gradually add cheese mixture, whisking constantly, making sure each addition is melted before adding the next addition.
Reduce heat to medium and cook for 1 minute. Season with nutmeg and pepper; remove from heat and serve immediately with bread, potatoes, and pickled vegetables.
