Classic Swiss Three-cheese Fondue

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 clove garlic, peeled
• 1 cup dry wine
• 1 tablespoon fresh lemon juice
• 8 ounces gruyere cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
• 8 ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
• 3 ounces appenzeller cheese, cut into small cubes (about 1/2 c)
• 4 teaspoons cornstarch
• 1 tablespoon kirsch
• 3 dashes fresh nutmeg
• fresh ground pepper, to taste

Recipe

• 1 rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
• 2 add the wine and lemon juice and bring to a bare simmer over medium heat.
• 3 in a medium bowl, toss the gruyere, emmentaler, and appenzeller cheeses with the cornstarch.
• 4 a handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
• 5 the fondue can bubble gently, but do not boil.
• 6 stir in the kirsch and season with the nutmeg and pepper.
• 7 transfer to a cheese fondue pot and keep warm over a fondue burner.
• 8 serve immediately with dipping ingredients of your choice.