Recipe information
Yield
serves 6
Ingredients
1
3/4 cups dry white wine
1
tablespoon lemon juice
3
/4 pound Gruyère cheese, shredded
3
/4 pound Emmentaler cheese, shredded
1
1/2 tablespoons cornstarch
1
/3 cup apple brandy
Freshly grated nutmeg
1 to 2
pinches of cayenne pepper
Need to make a substitution?
Preparation
Place 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-eight motion with a wooden spoon. When the cheese is fully melted, stir the cornstarch into the brandy until smooth, then add to the cheese. Season with nutmeg and cayenne pepper to taste and serve in the fondue pot over a warming station.