A Note Before You Start
I like to serve my cheese fondue with the following items for dipping: blanched broccoli, snap peas, cauliflower and roasted carrots. I also include large bread cubes and cornichons.
Ingredients
1/2 lb of imported Swiss cheese such as Emmenthaler
1/2 lb of Gruyere cheese
2 TBSP of cornstarch or arrowroot
1 clove of garlic
1 cup of dry white wine
1 TBSP of freshly squeezed lemon juice
1 TBSP of cherry brandy such as Kirsch
1/2 tsp of dry mustard
pinch of nutmeg
Preparation
Step 1: Shred both cheeses and place in a bowl together with the cornstarch and toss to coat the cheeses.
Step 2: Cut the garlic clove in half and rub the cut sides of the clove inside the bowl of a fondue pot and then discard.
Step 3: Combine the wine and the lemon juice in a pot and heat on medium heat. Bring to a simmer. Gradually stir the cheese into the simmering wine stirring gently with each addition. The melting cheese will gradually get to a smooth consistency. Once this happens, add the dry mustard, the cherry brandy, and the nutmeg. stir to incorporate.
Step 4: Transfer the mixture to a fondue pot and keep warm. Enjoy with bread cubes, blanched veggies, or boiled or oven roasted potatoes.