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Le Creuset's cast iron fondue is made of the ideal material for even heating, and adds beauty to any dining table with its bright enamel exterior and distinctive, user-friendly design. An extended handle makes carrying easier.
Fondue as it is known today originated in the mountains of Switzerland, but the name itself is derived from the French word fondre, meaning to melt. While countless varieties exist around the world, the most widely used recipes call for beer or white wine, flour or some other starch, and a mix of hard and semi-hard cheeses. Meat fondues of simmering broth or hot oil are also popular, as well as chocolate or caramel fondues with fruit or pastries for dessert.
Serving for 2-4
Rub the inside of the fondue pot with the smashed garlic clove, then discard the garlic.In a large bowl, combine the cheese with the cornstarch.Pour the wine and lemon juice (or kirsch, if using) into the fondue pot and bring to a gentle simmer over medium heat.Add the cheese mixture gradually, stirring after each addition, until the cheese has completely melted. Continue whisking until smooth and thickened, about 2 minutes. Stir in the mustard. Season to taste with nutmeg and pepper.Place the fondue pot on the fondue stand and light the burner.Serve with your choice of ingredients for dipping.