Fondue

Ingredients

• 1 clove garlic, halved
• 1 ½ cups dry white wine
• 225g Ammerländer Swiss Style, grated (4 cups)
• 225g Ammerländer Baby Gouda, grated (4 cups)
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• Grated nutmeg
• Ground white pepper
• 1 baguette cut into one-inch cubes
• 1 cup cornichons
• 1 bag new potatoes, boiled
• 100g Brandt German Salami, sliced
• 100g Brandt Lachsschinken, sliced thinly
• 100g Brandt Buendnerfleisch, sliced thinly
• 200g Beemster Classic Gouda, sliced and cubed

Directions

1. Rub inside of a fondue pot with garlic and discard. Pour wine into pot, and place over medium-low heat.
2. When the wine starts to bubble add in the cheeses by the handful, stirring until combined.
3. In a small bowl, whisk together the lemon juice and cornstarch until dissolved. Stir into the cheese mixture and continue stirring for about five minutes until smooth and lightly bubbling. Season with nutmeg and pepper.
4. Transfer fondue pot to the table and keep warm. Serve with Brandt sliced charcuterie meats, sliced bread and cornichons.