Classic Cheese Fondue

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Start to finish: 15 minutes
Impresses: Everyone at the party

Ingredients
8 ounces shredded Gruyere cheese
8 ounces shredded Swiss cheese
1½ teaspoons cornstarch
2 tablespoons salted butter
1 small shallot, minced
3 garlic cloves, minced
1 cup dry white wine, such as sauvignon blanc
Freshly ground black pepper, to taste
Kosher salt, to taste
¼ teaspoon freshly grated nutmeg
1½ tablespoons sweet vermouth

Method
In a medium glass bowl, combine shredded Gruyere, Swiss cheese and cornstarch. Toss gently to coat and set aside.

In a small Dutch oven, melt butter over medium heat. Add shallot and a pinch of kosher salt, stirring to coat. Cook until the shallot begins to soften and turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute more.

Lower the heat and pour in wine. Immediately stir in the shredded cheeses. Stir mixture constantly until cheese is melted and smooth, about 3 minutes. Stir in kosher salt and black pepper, to taste, followed by nutmeg and sweet vermouth.

Transfer to a fondue pot, if desired, and serve immediately.

The big dippers:

  • Cubed bread (try sourdough or a rustic, seeded loaf)

  • Granny Smith apples

  • Lightly steamed broccoli and cauliflower

  • Lightly steamed asparagus

  • Lightly steamed carrots

  • Cherry tomatoes

  • Fresh green beans