Ingredients:

  • 200g Gruyère cheese, grated
  • 200g Emmental cheese, grated
  • 1 clove garlic, halved
  • 250ml dry white wine (e.g., Sauvignon Blanc)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • Freshly ground black pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1 French baguette, cut into bite-sized cubes
  • 200g assorted blanched vegetables (e.g., broccoli, carrots, cauliflower)
  • Apple or pear slices, optional

Instructions:

  1. Rub the inside of the fondue pot with the cut sides of the garlic clove.
  2. In a bowl, mix grated cheeses with cornstarch until well-coated.
  3. Pour wine into the fondue pot and heat over medium, stirring until just steaming.
  4. Gradually add cheese to the pot, stirring until fully melted and smooth.
  5. Add lemon juice, black pepper, and nutmeg to taste; continue stirring.
  6. Move pot to a heat source to keep warm.
  7. Use long forks to dip bread, vegetables, or fruit into the cheese and enjoy!