a cheesy recipe

i was feeling a little french-y this afternoon after listening to my spanish linguistics professor lecture in french for a good 15 minutes before realizing that no one could understand him.  this inspired me to post my favorite fondue recipe for your enjoyment. it is not an original creation, but is delectable none the less.

*note:  there is unfortunately no camembert in this fondue.

Fondue au Fromage
1/2 lb. emmentaler cheese 
1/2 lb. gruyere cheese
1/4 lb. jarslberg cheese
2 tbsp. cornstarch
2 c. good white wine 
2 cloves garlic, chopped
nutmeg, black pepper to taste
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shred each cheese and combine in a bowl.  toss in the cornstarch to coat the cheese (shaking the cheese and cornstarch in a large plastic bag works well).  in a medium saucepan, add the two cups of good white wine and garlic cloves.  bring to a boil (this will soften and sweeten the garlic).  once boiling, turn heat down to low and add the cheese in small amounts, whisking as you add.  once all the cheese has been added, remove from the heat and add nutmeg and black pepper to taste.  eat immediately or transfer to a fondue pot (set to "warm" but no higher).  serves 10 as an appetizer.


bon appetit mes amis!