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Ingredients
- ½ lb. Gruyere cheese
- ½ lb. Emmenthaler cheese
- 1 clove garlic, halved
- 1 cup apple juice
- 1 tbsp. cornstarch
- 3 tbsp. fresh lemon juice
- Sweet paprika
- Freshly grated nutmeg
Preparation
Step 1
Grate both cheeses and rub fondue pot with the garlic.
Add apple juice and heat until it begins to bubble
Stir in both the cheeses by the handful.
When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened and season with paprika and nutmeg.
Transfer fondue pot to tabletop burner.