- 1/2 pound Gruyere coarsely grated
- 1/2 pound Emmenthal coarsely grated
- 1/2 pound Doux de Montagne coarsely grated (or harvati or Vacherin Fribourgeois)
- 2 tablespoons cornstarch
- 1 garlic clove halved
- 1 cup dry white wine
- 3/4 cup water
- 2 teaspoons fresh lemon juice
- 2 tablespoons apple brandy
- Cubed country bread
- Assorted cooked vegetables (such as broccoli, cauliflower, carrots, and pearl onions)
In a large bowl, toss together the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute.
Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.
Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame. Set bread cubes and the vegetables for dipping into the fondue on a platter.
This recipe yields 6 servings.
White Wines: Swiss Fendant; Sancerre; Pouilly Fume
Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf