Traditional Fondue

Photo: flickr user chatirygirl

Ingredients

cup Grated Gruyere

cup Grated Emmental

cup Grated Appenzeller

2 tablespoons Cornstarch or all-purpose flour - (to 3 t

1 Garlic clove halved

1 cup Dry white wine: preferably Swiss Fendant,

Neuchatel or Dezaley (Chablis or Riesling also may be used)

1 teaspoon Fresh lemon juice

Splash of kirsch

Freshly ground black pepper

1 pch Ground nutmeg

Crusty bread cut large cubes

Preparation

In a medium bowl, combine Gruyere, Emmental and Appenzeller; toss with cornstarch. Rub the inside of a fondue pot with the garlic halves; discard garlic. Add wine; heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch.

Add a handful of cheese at a time to the wine mixture. Stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue to stir until the cheese is completely melted, bubbling gently, and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.

Remove pot from heat; place over an alcohol safety burner set on a table. Adjust burner flame so that the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.

Yield: 4 servings.