Traditional Fondue
By: Anonymous
Published: Sunday, February 14, 2010 - 4:27am

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

1 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. 2 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. 3 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. 4 Yield: 4 servings.