quattro formaggio fondue

Elegant, golden, gooey, four-cheese fondue.

Quattro Formaggio Fondue

1/2 lb. Emmenthal Cheese
1/2 lb. Gruyere Cheese
1/2 lb. Havarti Cheese
2 oz. Cheddar Cheese, gourmet quality (not Kraft!)
1 Garlic Clove
2 cups Dry White Wine
1 tbsp. Lemon Juice
2 tbsp. Cornstarch
3 tbsp. Brandy
1/4 tsp. ground Nutmeg (may be omitted)
1/8 tsp. freshly cracked Pepper

Shred cheese using a box grater or food processor. Reserve cheddar.

Peel, crush, and halve garlic clove. Rub the garlic around the inside of sauce pan. Add wine and heat over medium-low heat until hot and slightly simmering. Do not allow to boil.

Stir in lemon juice. Add the cheese, a handful at a time, and stir CONTINUALLY in a figure-8 pattern. Do not add more cheese until the previous handful has melted.

In a small bowl, combine cornstarch and brandy, stir until a paste is formed. Add cornstarch mixture when cheese is melted, and whisk until cheese is smooth and no lumps remain.
Turn up the heat until it bubbles and starts to thicken. Add pepper and nutmeg.

Transfer to a fondue pot and set burner. Sprinkle the cheddar cheese on top.
Serve with veggies, bread cubes, and crackers.

Serves 4 as a meal, or 12 as part of a Fondue Dinner Party.

This recipe is modified from the Everything Fondue Cookbook.

Fondue Recipes:
* Burgundy Bacchus Fondue
* Blanc Bacchus Fondue
* Quattro Formaggio (4 Cheese) Fondue
* Lump Crab Rangoon Fondue **Party Favorite**
* Creme Caramel Fondue
* Ghirardelli Chocolate Fondue