Cheese Fondue

Dip bread or vegetable slices into melted cheese for a family meal filled with sharing and conversation. Serves 4.

1 medium clove garlic, cut in half
1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
8 oz. Gruyere or Gouda cheese, shredded
8 oz. Haystack Vaquero Jack or Tillamook Medium Cheddar cheese, shredded
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Salt and pepper

For even heat, use a double boiler, or a stainless steel mixing bowl set over a pot of simmering water (not touching the water). Alternatively, you can warm in a cooking pot with very low heat, stirring constantly.
Rub garlic cloves on inside of the cooking pot. Heat the wine, adding the half clove of garlic if desired, until it starts to steam. In another large bowl, toss both of the shredded cheeses and the cornstarch until evenly coated.

Add cheeses to the pot, one handful at a time, stirring over low heat until that portion is mostly melted before adding more. Stir continuously. Don’t rush it. Keep the heat below a simmer. When melted and glossy, stir in the lemon juice. Season with salt and pepper to taste. Transfer to a serving fondue pot or chafing dish with a candle below it to keep it warm and melted on the table.
Serve with toasted crusty, or semi-hard bread, cubed, or crackers; cut dipping vegetables, quickly blanched; fruits like Granny Smith apples, grapes or pears; cured meats like kielbasa or pepperoni.