Fonduta Piemontese
- 16 ounces cheese, cubed (single variety or a combination)
- 1½ tablespoons cornstarch
- 1 cup dry white wine
- 1 clove garlic
- Dash of freshly ground nutmeg
- 1 loaf rustic country bread, cut into 1-inch cubes
Instructions:
Although Emmentaler, Gruyère, and fontina are fondue classics, you can actually use any kind of “mountain” cheese, such as Appenzeller, Comté, or Beaufort.
- In a plastic bag, combine the cheese and cornstarch and shake until the cheese is coated with cornstarch.
- Place the cheese-cornstarch mixture, the white wine, and the garlic in the slow cooker insert. Cover and heat on low for about 2 hours, stirring occasionally, until the cheese is thoroughly melted and the mixture has thickened. Add a dash of nutmeg.
- You can then transfer the fondue mixture to a fondue pot and place it on the table, or you can place the slow cooker on the table and allow people to dip in with the bread cubes speared on skewers.