Jarlsberg Cheese Fondue

 

1 clove garlic (peeled and halved)

½ C. fruity white wine

1 tsp. lemon juice

½ tsp. Dijon mustard

½ pound Jarlsberg cheese (grated)

¼ pound fontina cheese (grated)

bread cubes, sliced fruit or boiled baby potatoes (as needed for dipping)

 

Generously rub the insides of a medium saucepan with the garlic clove; discard remnants. Place the pan over medium heat. Whisk in the wine, lemon juice, and mustard. Bring the mixture to a simmer, then add the cheese 1 C. at a time stirring after each incorporation with a wooden spoon until smooth. Pour into a fondue pot set over a heat source or set the saucepan on a trivet. Serve immediately with the bread, fruit and/or potatoes.