Ingredients

• 1/2 lb. Emmenthal
• 1/2 lb. Gruyere
• 1/2 lb. Appenzeller or raclette
• 2 tbsp cornstarch or all-purpose flour
• 1 garlic clove
• 1 cup dry white wine
• 1 tbsp kirsch or brandy
• 1 tbsp lemon juice
• Pinch ground black pepper
• Pinch ground nutmet

Directions

1. Grate the cheeses into a medium-size bowl and toss together with the cornstarch. Cut garlic clove in half and rub cut sides over the bottom of a saucepan; discard. Pour wine, kirsch and lemon juice into saucepan, and bring to a gentle simmer on the stove. Add large handfuls of grated cheese, one at a time, and stir until melted. Repeat until you’ve added all the cheese and the fondue is smooth. Add black pepper and nutmeg to pan; stir. Pour mixture into a fondue pot. Light the fondue burner and place the pot on top at a low heat – just enough to keep the cheese warm and liquid.

2. Serve with crunch vegetables sprinkled with sea salt – red potatoes, carrots, zucchini, tomatoes, etc. and crusty bread loaf cubes

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