Receta Classic Swiss Three Cheese Fondue
by Global Cookbook

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Ingredientes

1 x Garlic clove, peeled
1 c. Dry white wine
1 Tbsp. Fresh lemon juice
8 ounce Gruyere cheese, rind trimmed and discarded, and shredded (about 2 1/2 c.)

8 ounce Emmentaler cheese, rind trimmed and discarded, and shredded (about 2 1/2 c.)
3 ounce Appenzeller cheese, cut into cubes (about 1/2 c.)
4 tsp Cornstarch
1 Tbsp. Kirsch A few gratings of fresh nutmeg Freshly grnd pepper, to taste

What to dip: crusty mixed grain bread, French or possibly Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube); Cooked chicken breast, skin and bone removed, cut into bite-sized cubes; cooked garlic sausage or possibly knockwurst, cut into bite-sized wedges; boiled new potatoes; asparagus spears, broccoli florets or possibly cauliflower florets prepared for dipping.
Rub the inside of a medium, heavy-bottomed saucepan with the garlic; throw away the garlic. Add in the wine and lemon juice and bring to a bare simmer over medium heat.
In a medium bowl, toss the Gruyere, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mix into the wine, stirring the first batch till it is almost completely melted before adding another. The fondue can bubble gently, but don't boil. Stir in the kirsch and season with the nutmeg and pepper.
Transfer to a cheese fondue pot and keep hot over a fondue burner.
Serve immediately with dipping ingredients.
Yield: 4 to 6 servings