2 cups (8 ounces) coarsely grated Gouda cheese
2 cups (8 ounces) coarsely grated Serenita cheese
2 tablespoons cornstarch
¼ teaspoon ground white pepper
Pinch of ground nutmeg
1 clove garlic
1 ½ cups dry white wine
1 to 2 tablespoons freshly squeezed lemon juice
Bread, vegetables and fruit for dipping
1. In a medium bowl toss the cheeses with cornstarch, ground white pepper and nutmeg.
2. Cut the garlic clove in half and rub the cut sides around the inside of the fondue pot. Discard the garlic.
3. In a medium saucepan, heat the wine and lemon juice over high heat. Bring to a boil. Lower the heat to medium and toss in a handful of cheese, whisking constantly until the cheese melts. Continue adding cheese and whisking until the sauce is smooth. Remove from the heat as soon as it is smooth. It will become stringy and tough if overcooked.
If you are using a fondue pot:
Light the burner under the fondue pot and reduce the flame to low. Pour the warm cheese mixture into the fondue pot. Pass bread, vegetables and fruit separately.