Ingredients

1 cup dry white wine
1 teaspoon freshly squeezed lemon juice
12 ounces Gouda cheese, (rind trimmed), shredded
4 ounces aged Gouda cheese, (rind trimmed), shredded
2 tablespoons cornstarch
1 pinch freshly grated nutmeg
1 pinch cayenne pepper

Dippers:
Cubed or torn bread, boiled small red potatoes, broccoli, cauliflower, and/or sliced apples or
pears

Directions

Combine wine and lemon juice in a small pot over medium heat. Toss together
both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and
cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small
slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1

hour.