adapted from Journal des Femmes
Ingredients (per person):
250 grams of cheese:
1/3 parts Beaufort
1/3 parts Comte
1/3 parts Emmenthal or Gruyere
1 deciliter of Roussette wine (or other dry white wine)
1 dash corn starch
1/2 clove garlic, minced
ground black pepper and nutmeg to taste (optional)
1/3 baguette, cubbed
1/2 cup steamed broccoli florets
1/2 cup steamed cauliflower florets
1. In a pan, combine the cheese, wine, and garlic. Gently stir, until the mixture is smooth, combining the liquid with the cheese.
2. Once the mixture is homogeneous, add a small dash of corn starch until a nice thick consistency. Let cook for a few minutes.
3. Add pepper and nutmeg to taste.
4. Use the baguette, broccoli, and cauliflower florets for dipping into the fondue. You can of course use other things to dip.