Valdostan Cheese Fondue

Ingredients

• 300g (10.5 oz) Fontina cheese, grated 300g (10.5 oz) Fontina cheese, grated
• 200g (7 oz) Gruyère cheese, grated 200g (7 oz) Gruyère cheese, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 250ml (1 cup) dry white wine 250ml (1 cup) dry white wine
• 1/2 teaspoon nutmeg, freshly grated 1/2 teaspoon nutmeg, freshly grated
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Crusty bread, cubed Crusty bread, cubed
• Boiled potatoes, cubed Boiled potatoes, cubed
• Assorted vegetables (such as broccoli, cauliflower, and cherry tomatoes), blanched Assorted vegetables (such as broccoli, cauliflower, and cherry tomatoes), blanched

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a fondue pot or a heavy-bottomed saucepan, rub the minced garlic all over the inside surface.
2. 2.
   Pour the white wine into the pot and heat it over medium-low heat until it starts to simmer.
3. 3.
   Gradually add the grated Fontina and Gruyère cheeses to the pot, stirring constantly in a figure-eight motion until the cheeses are fully melted and smooth.
4. 4.
   Stir in the nutmeg and season with freshly ground black pepper to taste.
5. 5.
   Place the fondue pot on a fondue burner or a low heat source to keep it warm and melted.
6. 6.
   Serve the Valdostan Cheese Fondue with the cubed crusty bread, boiled potatoes, and blanched vegetables for dipping.

Treat your ingredients with care...

• Fontina cheese — Use a good quality Fontina cheese for the best flavor and melting consistency.
• Gruyère cheese — Opt for aged Gruyère cheese as it has a stronger and more complex flavor.
• White wine — Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio to complement the cheese flavors.
• Nutmeg — Grate the nutmeg fresh for the most aromatic and flavorful experience.
• Crusty bread — Use a variety of breads like baguette, ciabatta, or sourdough for dipping.

Tips & Tricks

• To prevent the fondue from becoming too thick, stir it occasionally while serving.
• If the fondue becomes too thick, add a splash of white wine and stir until desired consistency is reached.
• Experiment with different vegetables like asparagus, bell peppers, or zucchini for a variety of flavors and textures.
• For a more intense garlic flavor, rub the inside of the fondue pot with a halved garlic clove before adding the minced garlic.
• If you prefer a stronger nutmeg flavor, add a pinch more to the fondue.

Serving advice

Serve the Valdostan Cheese Fondue immediately while it is warm and gooey. Encourage your guests to dip their desired accompaniments into the fondue and savor the creamy, cheesy goodness.

Presentation advice

Present the Valdostan Cheese Fondue in a traditional fondue pot or a stylish ceramic dish. Arrange the bread cubes, potato cubes, and blanched vegetables on a platter around the fondue pot. Garnish with a sprinkle of freshly ground black pepper and a small bowl of grated nutmeg for guests to add as desired.