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Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- 1 3/4 cups dry white wine
- 1 tablespoon lemon juice
- 3/4 pound Gruyere, shredded
- 3/4 pound Emmentaler, shredded
- 1 1/2 tablespoons cornstarch
- 1/3 cup apple brandy
- Freshly grated nutmeg, to taste
- A pinch or 2 cayenne pepper, to taste
Method
- Put the wine in a fondue pot and bring to a bubble over medium heat.
- Reduce the heat to a simmer.
- Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-8 motion with wooden spoon.
- When the cheese is fully melted, stir the cornstarch into the brandy, in a small bowl until smooth, then add to cheese.
- Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
