Traditional Cheese Fondue

Shred Gruyere cheese and prepare brie, toss in a bowl with the cornstarch set aside. (You can actually do this step hours before and put the bowl in the refrigerator until you are ready to melt the cheese.)

Rub the inside of the fondue pot with the garlic clove. Light the burning element under fondue pot. Add the lemon juice and half of the wine. Gradually add cheese, stirring continually with a wooden spoon or rubber spatula. As cheese starts to melt, continue to add the remainder of the wine and cheese. Don’t lose heart, it will seem like a large lump of cheese that you can’t dip anything into for a little bit. Keep stirring. When cheese gets bubbly, add in the pepper, a dash or two of nutmeg and the Kirsch liquor (optional). Continue to stir until smooth. This process may take 15-25 minutes.

Remember fondue is not for the hurried eater. Relax, pour your guest a glass of wine and take turns stirring your cheese fondue.

Suggested accompaniments: French baguette cut into cubes, sweet mini gherkins, roasted mini onions, red peppers sliced, sauteed whole mushrooms, roasted mini fingerling potatoes, Granny Smith apple slices.