Classic Swiss Fondue

When melting the cheese, stir in a crisscross motion to keep it from forming a ball.

Yield: Makes 2 cups

Ingredients

• 3/4  cup  dry white wine
• 1  tablespoon  fresh lemon juice
• 1 1/2  cups  (6 ounces) shredded Emmentaler cheese
• 1  cup  (4 ounces) Gruyère cheese
• 1/8  teaspoon  freshly ground black pepper
• 1/8  teaspoon  freshly ground nutmeg (optional)
• 2  teaspoons  cornstarch
• 1  tablespoon  cherry brandy (Kirsch)
• Cubed French bread or steamed vegetables

Preparation

Bring wine and lemon juice to a low boil in a heavy saucepan; add cheeses, pepper, and nutmeg, if desired. Reduce heat to medium-low, and cook, stirring constantly, 5 to 7 minutes or until cheese melts.

Whisk together cornstarch and cherry brandy. Stir mixture into cheese; cook, stirring constantly, 3 minutes or until thickened. Transfer to a fondue pot, and keep warm. Serve with cubed bread or steamed vegetables.