Cut off the ends of the garlic and rub the garlic on the insides of the fondue pot. Mince garlic once finished
1 clove garlic
Put fondue pot on medium heat on the stove and add 1 cup of dry white wine and the minced garlic. Bring to a simmer
1 cup dry white wine, 1 clove garlic
Once wine is simmering, add your cheese. I've been making this fondue for years, and really love the cheese combo that I showed above. The violife feta has a really creamy and fermented taste that goes really well in a fondue.
3 cups vegan white cheese
Stir constantly while getting the cheese to melt. This may take 5-10 minutes. For the last minute or so I crank up the heat to medium high to really help the cheese to melt. Make sure to stir the whole time so it doesn't burn!
Once cheese has melted, dissolve the cornstarch into the cognac and add it to the fondue
1 tablespoon corn starch, 1½ tablespoon cognac
Add a dash of nutmeg, white pepper, paprika and a squeeze of lemon
Dash of paprika, Dash of nutmeg, Dash of white pepper, Squeeze of lemon
Remove the fondue pot from the stove and place it on top of your fondue pot holder. Light the heat source under the fondue pot. Serve with bread, cooked potatoes, steamed broccoli, fruit or whatever you desire
Video
Notes
Violife and chao are my favorite cheese brands and they make a great combination for this fondue. Make sure you use white cheese. The above cheese combination is the best one I've tried so far.