Cheese Fondue (Parmesan and Cream)

A break from traditional fondues that use Gruyère and Swiss cheeses, this fondue uses Parmesan and cream ensuring a milder cheese taste but lushious and smooth.

1 clove garlic, crushed
½ cup white wine (100 mL)
½ lemon
1¼ cups cream (300 mL)
1 pinch nutmeg
white pepper, freshly ground
1¼ cups Parmigiano Reggiano, freshly grated (150 g)
1 (1") piece Parmigiano Reggiano rind (3 cm)
1 tsp. cornstarch, dissolved in 1 Tbsp. water

To Serve:
French baguette, cut into 1" cubes, toasted or stale

Place garlic, white wine and a squeeze of lemon juice in a small heavy-based saucepan and simmer for 2-3 minutes to burn off the alcohol.

Stir in the cream, nutmeg, pepper and Parmigiano Reggiano rind (if available) and simmer for 5 minutes. Remove rind and discard.

Melt in the Parmigiano Reggiano followed by enough cornstarch to thicken.

Taste and add further seasoning if necessary.

Transfer to a fondue pot to keep warm. Serve with plenty of toasted or stale bread cubes.

Makes 2-4 servings.