Swiss Cheese Fondue with Gluten-Free Dippers

Ingredients

• about 450 g Grated Gruyère cheese
• about 225 g Grated Emmental cheese
• 1 cup Dry white wine (Kirsch optional)
• 1 clove Garlic, minced
• 1 tbsp Lemon juice
• 0.125 tsp Nutmeg, grated
• 1 loaf Gluten-free bread, cubed
• 1 cup Steamed broccoli florets
• 1 cup Cherry tomatoes
• 1 cup Cooked baby potatoes
• 1 tbsp Cornstarch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rub the inside of a fondue pot with the 1 clove of minced garlic.
2. 2In a separate bowl, toss the about 450 g of grated Gruyère cheese and about 225 g of grated Emmental cheese with the 1 tbsp of cornstarch until evenly coated.
3. 3Pour the 1 cup of dry white wine and 1 tbsp of lemon juice into the fondue pot. Heat over medium heat (176.7°C / 175°C) until the liquid begins to simmer gently, with small bubbles appearing around the edges.
4. 4Gradually add the cheese and cornstarch mixture to the simmering wine and lemon juice in the fondue pot, stirring constantly in a figure-eight motion. Once all the cheese is added, reduce the heat to low (93.33°C / 95°C).
5. 5Continue stirring the cheese mixture gently and constantly until it is completely melted, smooth, and creamy, which should take about 5-7 minutes. Do not let it boil.
6. 6Stir in the 0.125 tsp of grated nutmeg until combined.
7. 7Serve the fondue immediately in the fondue pot, keeping it warm over a low heat source. Arrange the 1 loaf of cubed gluten-free bread, 1 cup of steamed broccoli florets, 1 cup of cherry tomatoes, and 1 cup of cooked baby potatoes around the pot for dipping.

Substitutions

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