- 1 1/2 cups grated Gruyère
- 1 1/2 cups grated Emmental
- 1/2 cup of grated Appenzeller
- 2 tablespoons cornstarch or all-purpose flour
- 1 clove garlic, halved
- 1 cup dry white wine
- 1 teaspoon fresh lemon juice
- Splash of kirsch
- Freshly ground pepper, to taste
- Pinch of nutmeg
- Crusty bread cut into large cubes
In a medium-size bowl, combine the three cheeses and toss with the cornstarch or flour.
Rub the inside of a fondue pot with the garlic halves. Add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue stirring until the cheese is completely melted, bubbling gently and has the appearance of a light, creamy sauce. Season to taste with pepper and nutmeg.
Remove the pot from the heat and place over an alcohol safety burner set on a table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.