Here’s a few tips for my ultimate cheese fondue!
I like to grate the cheese ahead of time, so I’m not in a panic trying to get everything done right before serving. Food prep is everything.
Use a microplane grater or rasp for the garlic. This way, you’re guaranteed not to have any hunks of garlic in your fondue.
You can use any dry white wine, but I always seem to have Pinot Grigio or Chardonnay on hand, so that’s what I use.
For the nutmeg, I REALLY prefer to buy it whole and grate it myself with a microplane grater. If you don’t already have one, you can typically pick one up at the grocery store, or you can find one like this on Amazon.
If you’re cooking your dippers, make sure you don’t overcook them. Nobody likes a floppy dipper.
That’s it! That’s all my tips! Now go fondue it!