jeniferlangcooks:

• 1/2 pound (8 ounces) imported Swiss cheese, shredded (sometimes it’s called Emmentaler cheese)
• 1/2 pound (8 ounces) Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, peeled
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon cherry brandy, such as kirsch
• 1/2 teaspoon dry mustard powder (in the spices section of the market)
• Pinch nutmeg
• Assorted dippers

Directions

In a bowl, toss the cheeses with cornstarch and set aside. 

All of the cooking part can be done in the fondue pot itself: Over medium heat, add the wine and lemon juice and garlic clove and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. After the fondue is smooth, turn the heat low so the cheese remains warm but doesn’t simmer.

Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. (Instead of vegetables, you might just want to serve the fondue with a green salad) Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

This amount would probably be good for 4 people, but if you don’t finish it all put the fondue pot into the fridge and you can rewarm it the next day on a very low setting on the fondue pot.

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