Ingredients
For Fondue:
⅓ pound firm alpine-style cheese such as gruyere
⅓ pound fontina
⅓ pound gouda
1 cup dry white wine such as Sauvignon Blanc
1 clove garlic minced 1 tablespoon fresh lemon juice
2 tablespoons cornstarch
⅛ teaspoon nutmeg Assorted fondue
1 tablespoon brandy 1 teaspoon Dijon mustard
To Dip:
Cauliflower
Broccoli
Asparagus
Mushrooms
Cherry tomatoes
Sliced apples
Fingerling potatoes
Your favorite toasted bread sticks
Instructions
Grate all the cheeses. In a large bowl, mix cheeses with cornstarch to coat all ingredients evenly.
In a fondue pot or saucepan safe for baking, bring wine, garlic, and lemon juice to simmer over medium-low heat.
Gradually add the cheeses, stirring thoroughly after each to achieve a smooth fondue.
Add in brandy, mustard, and nutmeg.
Prepare your favorite selection of dipping options on a platter. Transfer the fondue to your fondue pot and serve with fondue forks or skewers.
Dive in and enjoy with a glass of Sassoregale Albatrello!