1 tsp. coconut oil/butter ghee
1/2 cup very finely chopped organic onion
1 tsp. very finely chopped organic garlic
1 cup Emmenthal cheese, grated
1 cup Parmesan cheese, grated
1 ½ cups whipping cream
4 ounces goat cheese chevre, softened
1/2 tsp. Herbamare
Freshly grated nutmeg
Sauté the oil, onion, and garlic in saucepan over medium-low heat until onion is soft. Whisk in the remaining ingredients. When cheese is melted, transfer to fondue pot. Dippers: chunks of bread, par-boiled vegetables (asparagus, broccoli, cauliflower, Brussel sprouts, etc).
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