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Ingredients Basic Cheese Fondue
1 pound Gruyere cheese, coarsely grated
8 ounces Emmentaler cheese, coarsely grated
4 teaspoons cornstarch
1 garlic clove — halved
1 1/2 cups dry white wine, preferably Neufchatel
2 teaspoons lemon juice
1 1/2 tablespoons kirsch, if desired
Freshly ground pepper
Freshly grated nutmeg, pinch
In a large bowl combine the cheeses and cornstarch and toss to coat.
Rub the inside of a heavy saucepan with the garlic and discard the garlic.
Add the wine and lemon juice and bring the mixture to a boil.
Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
Stir in the kirsch, if desired.
Season with pepper and nutmeg.
Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.
Yield: serves 4-6
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