Traditional Fondue

By Meals_by_Mel

Ingredients

• 1/2 lb. grated Gruyere cheese
• 1/2 lb. grated Emmentaler cheese
• 1 clove garlic
• 1 C dry white wine
• 1 T lemon juice
• 3 1/2 teaspoons cornstarch
• 1 T kirsch (optional)
• pepper and nutmeg to taste

Preparation

Step 1

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.

What to Dip
•Crusty cubes of French or Italian bread (leave a piece of crust on each cube)
•Rye or sourdough bread cubes
•Cooked chicken (bite sized cubes with skin and bone removed)
•Cooked ham (bite sized cubes)
•Sausage (garlic sausage is a great choice)
•Potatoes (roasted or boiled, baby potatoes work best)
•Asparagus spears
•Broccoli florets (boil for two minutes)
•Cauliflower florets (boil for two minutes)
•Peppers
•Granny smith apple slices