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Author: James R. Kirkley, IV
- 1 1/2 cups, gruyere cheese – grated
- 1 1/2 cups, emmental cheese – grated
- 1/2 cup, appenzeller cheese – grated
- 3 tablespoons, cornstarch
- 1 clove, garlic – halved
- 1 cup, dry white wine
- 1 teaspoon, fresh lemon juice
- splash, kirsch – you can leave it out but it is not traditional
- 1/2 teaspoon, dry mustard
- white pepper – to taste
- pinch, nutmeg
- crusty bread – cut into 1″ cubes
In a medium-size bowl, combine the three cheeses and toss with the cornstarch
Rub the inside of a fondue pot with the garlic halves. Add the wine and lemon juice and heat over medium heat until hot, but not boiling. Stir in the kirsch.
Add a handfull 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. Add mustard. 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. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!