Cooking Garlic:

• Peel and thinly slice garlic. Heat with 2 tablespoons extra virgin olive oil in a small pan and cook over low heat until the garlic has softened, and just a touch golden around the edges; takes 5 minutes - drain the oil and use it for another recipe. Chop the garlic coarsely.
• Add wine, fresh apple cider and apple cider vinegar into a Bain Marie* (a stainless pan or glass pyrex bowl which sits over a high sauce pan with simmering water half filled underneath.)

  Bring the water to a simmer - keep the heat low. If you would like to use all wine for this recipe - use 1 cup, omit the apple cider and vinegar.
• Add the grated cheese to a medium sized bowl - toss evenly with the cornstarch.
• Add the cheese to the simmering wine in 3 additions. Take a handful - add to the pot and stir until it starts to melt, stirring vigorously and allowing to melt before adding more. Add the next 2 handfuls, using all - stirring vigorously with each addition.
• Add the garlic and nutmeg, give a big stir.
• Add the fresh chives last, stir in.
• The fondue is now done. I pour it now into my fondue pot, heat up the element until hot an bubbly. Add an assortment of your favorite dipping foods and fondue skewers around. Consider making my Karen's Master Dinner Mini Rolls - they're delicious & tender with flaky salt on top! The perfect size for dunking.