Our favorite simple recipe, courtesy of Steve Jenkins, author of The Cheese Primer, 1996.
1 ½ cups Grated Gruyere
1 ½ cups Grated Emmenthaler
½ cup Grated Appenzeller
(½ lb of cheese = approximately 2 cups)
2 tbs Cornstarch or all-purpose flour
1 Garlic Clove - halved
1 cup Dry white wine
1 tsp Fresh lemon juice
Splash of kirsch
Freshly ground black pepper
Crusty bread – cubed
Crisp apples – cored and cut up
In a medium bowl, combine Gruyere, Emmental and Appenzeller; toss with cornstarch. Rub the inside of a fondue pot with the garlic halves, discard garlic. Add wine; heat over medium heat until hot, but not boiling. Stir in lemon juice and kirsch.
Add a handful of cheese at a time to the wine mixture. Stirring constantly with a wooden spoon, wait for each portion of cheese to melt before adding the next. Continue to stir 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 pot from heat; place over an alcohol safety burner set on a table. Adjust burner flame so that the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.
Yield: 4 servings.