Classic Swiss Three Cheese Fondue
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Steps
Rub the inside of a medium , heavy-bottomed 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.
Ingredients
garlic, dry white wine, fresh lemon juice, gruyere cheese, emmenthaler cheese, appenzeller cheese, cornstarch, kirsch, fresh nutmeg, fresh ground pepper