2 C grated Gruyère cheese
1 1/2 C grated Emmental cheese
3 Tbsp cornstarch
1 clove garlic, halved
1 C dry white wine (such as chablis)
1 tsp fresh lemon juice
Freshly ground pepper, to taste
Pinch of nutmeg
- In a bowl combine the cheeses and the cornstarch. Toss to coat.
- Rub the inside of the fondue pot with the garlic and discard the garlic.
- Heat the wine and lemon juice until hot but not boiling in microwave. Pour into fondue pot and stir in the cheese a little at a time until melted. Season with pepper and nutmeg.
- Place over flame on fondue stand and stir until smooth.