A delightful twist on the classic Swiss cheese fondue, perfect for gatherings or cozy evenings.
Grate the Gruyère and Emmental cheeses and toss them with the cornstarch.
Tossing the cheese with cornstarch helps prevent clumping during melting.
Rub the inside of the fondue pot with the cut side of the garlic clove.
This step infuses a subtle garlic flavor into the fondue.
Pour the white wine into the pot and heat over medium heat until it begins to simmer.
Avoid boiling the wine to preserve its delicate flavor.
Gradually add the cheese mixture to the pot, stirring constantly until melted and smooth.
Add the cheese in small amounts to ensure even melting.
Stir in the nutmeg and black pepper to season the fondue.
Adjust the seasoning to taste for a perfect balance of flavors.
Serve the fondue warm with bread cubes and other dippers of your choice.
Keep the fondue warm over a low flame to maintain its creamy consistency.
