Ingredients
1 1/2 cups grated Gruyère
1 1/2 cups grated Emmental
1/2 cup of grated Appenzeller
2 tablespoons cornstarch or all-purpose flour
1 clove garlic, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
Splash of kirsch
Freshly ground pepper, to taste
Pinch of nutmeg
Crusty bread cut into large cubes
Preparation
1
In a medium-size bowl, combine the three cheeses and toss with the cornstarch or flour.
2
Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.
3
Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.
4
Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.
