Ingredients:
· 3 tablespoons cornstarch
· 2 tablespoons fresh lemon juice
· 2 cups dry white wine
· 1 garlic clove, halved
· 1 pound Gruyere, shredded
· 1 pound Emmenthaler swiss, shredded
· 1 tablespoon kirsch
· 1 teaspoon dry mustard
· 1/4 teaspoon nutmeg
Method:
1. In a bowl, toss the shredded cheese with the cornstarch to coat.
2. Rub the inside of the fondue pot with the cut garlic clove and discard the garlic. (make sure your fondue pot is stovetop safe. If not, do the next steps in a stovetop safe pot). Add the wine and lemon juice and bring to a gentle simmer.
3. Reduce the heat to low and add the cheese in handfuls, whisking constantly, until each addition is melted until adding more and the fondue is smooth, about 5 minutes. Stir in the kirsch or cognac, mustard and nutmeg. Place on heated fondue base.
4. Serve with pieces of crusty bread, veggies, endive, apple, apricots, dates, root veggie chips, sliced salumi, etc.
5. Enjoy!