Traditional Swiss Fondue

classic Swiss Gruyere & Fontina fondue

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  cups dry white wine (such as Fendant)
• 1  tablespoon lemon juice
• 1 1⁄2 teaspoons Dijon mustard or 1 1⁄2 teaspoons dry English-style mustard
• 4  cups gruyere cheese, shredded (1 lb)
• 4  cups  shredded Fontina cheese or 4  cups  emmenthaler cheese or 4  cups monterey jack cheese
• 1  tablespoon arrowroot
• 2  ounces kirsch
• 1  pinch nutmeg

• serve with

• 1  lb  French bread, cut into bite sized cubes or 1  lb  red potatoes, cut in half & boiled

Directions

1. In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
2. Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
3. When cheese is melted, stir in kirsch.
4. Sprinkle with nutmeg, and serve with french bread or potatoes.