Traditional Swiss Cheese Fondue
INGREDIENTS½ lb grated Gruyere cheese (rind removed)
1/2 lb grated Emmentaler cheese (rind removed)
1 clove garlic
1 cup dry white wine
1 tablespoon fresh lemon juice
3 ½ teaspoons cornstarch
1 tablespoon kirsch (optional)
pepper and nutmeg to taste
DIRECTIONS
1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat.
2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don't let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional).
3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.