From our Cheese Series III Class
Courtesy of Henry Cram
Ingredients:
1pound grated cheese
2 tablespoon flour or corn starch
1 cup white wine or beer
1 clove garlic
white pepper
kosher salt
fresh nutmeg
Method:
1. Grate cheese and coat with enough flour or cornstarch to keep from clumping.
2. Cut garlic in half and rub exposed interior against the inside of your fondue pot. This will season the pot and keep cheese from sticking.
3. In the fondue pot, heat one cup of wine to a slow simmer.
4. Add the cheese by small handfuls and stir in a figure-8 motion until each handful has been incorporated. This will assure that the fondue will be smooth and creamy.
5. Season to taste with white pepper, and fresh nutmeg. Depending upon the cheese you use you may or may not need salt.
6. Keep on a low heat while serving.
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