Fondue the French Way | TASTE
Cheese expert Marissa Mullen shares a technique straight from the Alps après-ski.
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Ingredients
- ½ lb Beaufort PDO cheese (shredded)
- ½ lb Comté PDO cheese (shredded)
- ½ lb Emmental cheese (shredded)
- 1 tbsp cornstarch
- 1 small garlic clove, minced
- ⅓ c French white wine
- 1 tsp lemon juice
- Salt, pepper, and grated nutmeg (to taste)
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