Ingredients
Scale
- 1 cup Pinot Grigio
- 1 pound cheese (can be a mixture of gruyere, emmentaler, fontina, racelette)
- ½ T cornstarch
- 1 T lemon juice
- Salt and pepper (to taste)
Instructions
- Warm wine in a saucepan.
- Grate your cheese and toss with cornstarch so fondue doesn’t break later on.
- Stir into the wine in parts allowing to melt as you are stirring.
- Stir in lemon juice, season with salt and pepper to taste.
- Dip away!