You are here: Home » Recipes » Artisanal Cheese Fondue Artisanal Cheese Fondue Recipe by Our Cookbook CollectionKitchen Tested Yield 6 servings Prep 5 mins Cook 6 mins You know you were looking for a reason to get the fondue set out! Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1 teaspoon coarse salt1 large garlic clove, end cut off and discarded3 cups shredded Comté, Hoch Ybrig or Emmental cheese, at room temperature5 teaspoons cornstarch1 1/4 cups dry white wine1 teaspoon freshly squeezed lemon juice1 pinch nutmeg1/2 teaspoon Freshly ground black pepper Instructions Put 1 teaspoon salt in a fondue pot or a heavy-bottomed 2-quart, stainless steel saucepan. Rub exposed end of garlic clove over surface of pot, starting in the salt and coating the entire surface. Discard garlic. Combine cheese and cornstarch in a medium bowl; mix well. Add wine and lemon juice to pot; bring to a boil over medium-high heat. Slowly add cheese mixture, 1/2 cup at a time, whisking continuously and allowing cheese to melt completely before adding more. Cook over medium heat 1 minute. Season with nutmeg and pepper. Serve with cubed bread (day-old is best, but any crusty bread will work), apples, boiled fingerling potatoes, sautéed beef tips, pickled vegetables, or air-dried beef, Kielbasa and sausage. Recipe courtesy of Chef Terrence Brennan, Artisanal Fromagerie Bistro and Wine Bar, New York City.