Recipe: Classic Swiss Three-Cheese Fondue

CLASSIC SWISS THREE-CHEESE FONDUE

1 garlic clove, 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 cups)
8 ounces Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 cups)
3 ounces Appenzeller cheese, cut into small cubes (about 1/2 cup)
4 teaspoons cornstarch
1 tablespoon kirsch
A few gratings of nutmeg
Freshly ground pepper, to taste
FOR DIPPING:
Crusty bread
Sliced green apples
Cooked boneless chicken breast
Cooked sausage or knockwurst
Boiled new potatoes
Asparagus spears

Rub the inside of a medium, heavy-bottom 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.

Makes 6 servings
Source: Fondue, Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers