Gramps' Classic Swiss Cheese Fondue

Ingredients

• 1 pound Gruyère cheese (not processed), grated
• 1 pound Emmenthal cheese, grated
• 6 teaspoons cornstarch
• 1 1/2 teaspoons dry mustard
• 2 cloves garlic, peeled, cut in half
• 2 1/4 cups dry white wine (not Chardonnay)
• 2 1/2 tablespoons dry white wine + 1/2 teaspoon lemon juice

Directions

1. Coat the Cheese

   Combine the shredded cheeses in a mixing bowl. Sprinkle the cornstarch and dry mustard over them and toss until the shreds are evenly coated.

2. Start the Wine Base

   Rub the inside of the fondue pot with the cut garlic. Add the wine and warm it over medium heat until it is steadily steaming and gently bubbling, without letting it reach a hard boil.

3. Melt the Cheese Gradually

   Add the coated cheese a small handful at a time, stirring continuously. Wait until each addition has melted into a smooth mixture before adding the next.

4. Finish and Serve

   Stir in the dry-white-wine and lemon-juice mixture. Lower the heat enough to keep the fondue gently hot without boiling. Serve with crusty bread cubes; crisp-tender vegetables or firm cooked new potatoes also work well.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 8 servings (1 serving).