Traditional Cheese Fondue

  • 1 1/2 cups grated Gruyere
  • 1 1/2 cups grated Emmental
  • 1/2 cup grated Appenzeller
  • 2-3 TB cornstarch
  • 1 clove garlic, halved
  • 1 cup dry white wine
  • 1 tsp fresh lemon juice

Combine three cheeses in a bowl and toss with cornstarch. Rub garlic on the inside of fondue pot, discard. Add wine to fondue pot and heat over medium heat until hot, not boiling; add lemon juice. Add cheese to wine a handful at a time, allowing cheese to melt before adding more. Continue stirring in a zigzag pattern to prevent cheese from clumping until all the cheese is added and completely melted. It should be bubbling gently and look like a creamy sauce. Season with pepper to taste. Remove pot from heat and onto a fondue burner. Cheese mixture should continue to bubble gently. If you do not have a fondue burner, set your stovetop to the lowest setting.
Serve with crusty bread cubes, vegetables, or anything you like!

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