Swiss Fondue

Ingredients:

• 1 garlic clove
• 3 cups dry white wine
• 1 pound Emmental, grated
• 1 pound Gruyere, grated
• 2 tablespoons cornstarch
• 1 teaspoon fresh ground nutmeg
• 1 teaspoon fresh ground black pepper
• Assorted bread and fruit, cut into bite size pieces

Preparation:

Preheat fondue pot.

Rub the inside, bottom and sides of a medium saucepan with the clove of garlic. Set the garlic aside. Heat the pan over medium-high heat. Pour in the white wine and turn the heat to high. Bring to a boil and turn heat down to simmer the wine.

In a bowl, toss the cheese with the cornstarch until the cheese is completely coated. Slowly add in the cheese and stir with a wooden spoon until the cheese is melted thoroughly, about 3 to 4 minutes.

With a fresh nutmeg and a nutmeg grater, add about a teaspoon of nutmeg into the melted cheese and stir. Season with pepper and pour into the fondue pot. Serve immediately with the fruit and bread.