Cheese Fondue

• 2 cups/480 grams dry white wine (the more flavorful the wine, the better the fondue)
• 1 garlic clove, crushed
• 3 sprigs fresh thyme
• 2 teaspoons/12 grams sodium citrate (see Sources, page 309)
• 1 1/2 pounds/680 grams Gruyere, Comte, or Appenzeller cheese, or a combination, grated

1. In a medium pan set over medium heat, bring the wine to a simmer.
2. Turn off the heat, add the garlic and thyme, cover, and let the mixture steep for 20 minutes.
3. Strain out the garlic and herbs, return the wine to the pot, and set over medium-low heat.
4. Add the sodium citrate and stir to dissolve.
5. Add the cheese in handfuls, whisking gently, waiting to add the next handful until the previous has melted.
6. Keep adding cheese until all of it is incorporated.
7. Do not let the mixture boil.
8. Once the cheese is hot, smooth, and stringy, it is ready to serve.

garlic, thyme, citrate, gruyere

Taken from www.epicurious.com/recipes/food/views/cheese-fondue-374168 (may not work)