Dipping little bites into melted cheese is never a bad idea. This is a smaller recipe that works well for two (or just one, because, duh). I went to The Wheyfarer in Reno, NV to get a variety of cheeses that made for a really delicious flavor.
Fondue Recipe
10oz cheese, freshly grated (I used gruyere, comte, challenhocker, raclette, and emmental)
1 garlic clove, sliced in half
1¼ cup white wine
1 tbsp cornstarch
1 tbsp dijon mustard
Salt and pepper to taste
Place a medium pot over medium high heat.
Add 1 cup of wine and garlic clove to pot. Simmer until reduced, about 8 minutes.
Whisk the tablespoon of cornstarch into the remaining ¼ cup of wine and mix into the reduced wine.
Lower heat to medium low and allow the wine mixture to thicken.
Remove garlic clove.
Add cheese one handful at a time to the wine mixture, stirring to melt and combine each handful before adding the next.
Be careful to not overheat the cheese as it cooks, otherwise the mixture may split.
If the mixture is too thick, add water, milk, or more white wine a tbsp at a time.
Season with dijon mustard, salt, and pepper to taste, and serve immediately.
Suggested dipping items: cubed bread, sausage, roasted vegetables (cauliflower, carrots, brussels sprouts, broccoli, potatoes), apples, and pickles.
NOTES: if the cheese feels like it's starting to split, don't panic. It might be that the heat isn't high enough, or that it's too high. Either way, you can re-stabilize by bringing the heat down and making another slurry with ¼ cup of wine and 1 tbsp slurry. Then, make sure it's hot enough to where it's hot to the touch but not yet simmering, and stir like your life depends on it. It'll come back!
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