- 1 garlic clove, cut in half
- 1 1/2 cups (6 ounces) Gruyère cheese, grated
- 1 1/2 cups (6 ounces) Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 1 tablespoon lemon juice
- 1/2 teaspoon dry mustard
- A pinch of nutmeg
- Freshly ground black pepper, to taste
- 1 French baguette, cut into bite-sized cubes
- Prepare the Fondue Pot:
- Rub the inside of a fondue pot or heavy-bottomed saucepan with the cut sides of the garlic clove. Discard the garlic after rubbing.
- Combine Cheeses and Cornstarch:
- In a bowl, combine the grated Gruyère and Emmental cheese. Toss them with cornstarch until the cheese is evenly coated.
- Heat Wine and Lemon Juice:
- Pour the white wine and lemon juice into the fondue pot. Heat it over medium-low heat until it’s hot but not boiling.
- Melt Cheese:
- Gradually add the cheese mixture to the hot wine, stirring constantly in a figure-eight motion with a wooden spoon. Continue to stir until the cheese is completely melted and the mixture is smooth.
- Season and Add Spices:
- Stir in the dry mustard, a pinch of nutmeg, and freshly ground black pepper to taste. Keep stirring until the mixture is well combined and creamy.
- Once the fondue is smooth and heated through, place the fondue pot over a low flame at the table. Serve it with bite-sized cubes of French baguette for dipping.
- Dip and Enjoy:
- Spear a piece of bread with a long fork or skewer, dip it into the cheese, and swirl it around. Be cautious, as the cheese will be hot. Enjoy your Swiss Cheese Fondue with your favorite dippings!
Cooking Time: Approximately 15-20 minutes.
Serving Size: This recipe serves 4 as an appetizer or light meal.