Italian Cheese Fondue

Ingredients

• 6 servings pepper black freshly ground
• 2 tablespoons chives chopped
• 5 teaspoons cornstarch 
• 2 cups cooking wine dry white such as Pinot Grigio
• 1 pieces bite-size of focaccia fresh steamed sliced for dipping
• 8 ounces fontina grated
• 8 ounces gruyere cheese grated
• 6 ounces pancetta thinly sliced chopped

Equipment

• bowl
• sauce pan
• whisk
• pot
• slotted spoon

Directions

1. Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat.
2. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate.
3. Pour off any excess oil.
4. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium.
5. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
6. Transfer the cheese mixture to a fondue pot.
7. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner.
8. Serve with focaccia and vegetables.