Ingredients:
- 8 oz of each Emmentaler and Gruyere cheese
- 1 ½ cups white wine
- 1 clove garlic, crushed
- 2 Tbsp. butter
- ¼ tsp nutmeg
- 1 tsp lemon juice
- 1 Tbsp corn starch
- 1 Tbsp apple juice
- ½ tsp salt
- Dash pepper
Preparation:
Crusty French bread cut into cubes
Fondue pot and fondue forks
Shred cheeses and set aside. Mix corn starch and apple juice, salt and pepper in a small
bowl and set aside
In a stock pot (5 Qt), simmer wine, garlic, butter, nutmeg and lemon juice until slightly
reduced, about 5 minutes. Add cheeses 1/3 at a time while stirring with a wooden spoon
(use a back and forth motion do not stir in round circles) until cheese is melted. Stir in the
corn starch mixture. Pour into a fondue pot.
Serves: 4-6