Gruyère & Fontina (with or without Pesto)

The key to a great fondue is patience while melting the cheese. Melting the cheese is a slow process, but taking it slowly will ensure a smooth cheese fondue ready for dipping!

INGREDIENTS

• ¾ c.  grated fontina cheese
• 1 ½ c. grated gruyère cheese
• ¾ tbsp. cornstarch
• ½ tsp. dried oregano
• 1/8 tsp. sumac
• ¾ c. dry white wine
• 1/3 c. homemade or store bought pesto

INSTRUCTIONS

1. In a bowl, toss together the two types of cheeses, sumac, oregano and the cornstarch. Set aside.
2. In a medium pan, heat the white wine over a medium-low setting to ensure it does not boil. Once the wine has warmed and tiny bubbles have appeared, start adding in the cheese mixture, ¼ cup at a time. Stir or whisk until the first addition of cheese has completely melted and then add in another ¼ cup. Continue to whisk or stir after each addition until all of the cheese has been added and has melted. 
3. Bring the cheese mixture up to a boil and allow it to thicken. If adding pesto, add in at this step and stir to combine. 
4. Transfer to the fondue pot and keep over a low setting.

Great dippers for this fondue: sliced baguette, roasted potatoes, roasted broccolini, baby tomatoes, crunchy bread sticks, slices of pear.