Ingredients:
1 garlic clove, minced
12 ouncesdry hard cider
8 ouncesGruyère, shredded
8 ouncesfontina, shredded
4 ouncessharp cheddar, shredded
3 tablespoonscornstarch
1/2 teaspoonground nutmeg
Kosher salt and freshly ground black pepper
Toasted focaccia or country-style bread, sliced green apples, and prosciutto, for serving
Directions:
Place the minced garlic and cider in a large saucepan or fondue pot and bring to a boil over high heat. Reduce the heat to medium-low and let the cider simmer.
In a large bowl, toss the shredded cheeses with the cornstarch until the cheese is coated.
Slowly whisk the cheese into the cider in handfuls, ensuring that the cheese melts completely and that the mixture is smooth before adding more, about 5 minutes.
Stir in the nutmeg, season with salt and pepper to taste, and continue to stir until the consistency is smooth.
Serve immediately with toast, apples, and prosciutto, from the fondue pot placed over a fondue burner, or from the saucepan kept over low heat, stirring occasionally, to ensure the fondue does not coagulate.