Classic Swiss Three-Cheese Fondue
- Ready In:
- 1 clove garlic, peeled
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 8 ounces gruyere cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 8 ounces emmenthaler cheese, rind trimmed and discarded,and shredded (about 2 1/2 c)
- 3 ounces Appenzeller cheese, cut into small cubes (about 1/2 c)
- 4 teaspoons cornstarch
- 1 tablespoon kirsch
- 3 dashes fresh nutmeg
- fresh ground pepper, to taste
- Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic.
- Add the wine and lemon juice and bring to a bare simmer over medium heat.
- In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch.
- A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another.
- The fondue can bubble gently, but do not boil.
- Stir in the kirsch and season with the nutmeg and pepper.
- Transfer to a cheese fondue pot and keep warm over a fondue burner.
- Serve immediately with dipping ingredients of your choice.
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