The Big Dipper — Murry’s Cheese Classic Fondue

• 1lb CAVE-AGED GRUYERE, SHREDDED
• 1/2lb EMMENTALER, SHREDDED
• 1/2lb GOUDA, SHREDDED
• 2 TABLESPOONS CORNSTARCH
• 1 GARLIC CLOVE
• 1 CUP WHITE WINE
• 1 TABLESPOON LEMON JUICE
• SALT, PEPPER, AND GRATED NUTMEG TO TASTE 

In a bowl toss the shredded cheeses with the cornstarch until well coated. Cut the garlic clove in half. Rub the inside of a crock-pot or fondue pot with garlic. Then add the wine & lemon juice bring to a simmer over low heat. Add the cheese mixture all at once. Using a wooded spoon, stir over medium-low heat until all the cheese is melted & smooth, about 5-10mins. Season with salt & pepper, and grated nutmeg. Dip your favorite accompaniments into the fondue and enjoy with friends. Some recommendations to serve along this delicious fondue are: cornichons, Genoa salami, Calabrese salami, crusty bread, Ricks Picks Smokra, cipollini onions and soppressata.

WINE & FONDUE PAIRINGS:

Domaine Emile beyer Pinot Blanc

Celine Jacquet Manon Roussanne

SUPERY NAPA VALLEY SAUVIGNON BLANC

CELINE JACQUET LA SURPRISE DE MARC 2021 JACQUERE