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  Type: Plats principaux
750 g white sandwich bread with a lot of crust surface (24 ounces)
400 g Gruyere cheese (24 ounces)
200 g Emmental cheese/Swiss cheese (7 ounces)
1 clove garlic
30 ml dry white wine (1 fluid ounce/1¼ cup)
2 teaspoons lemon juice
2 teaspoons cornstarch
Freshly ground pepper and nutmeg
Cut bread into bite size cubes and place on a dish. Grate cheese coarsely. Peel garlic and cut in half. Rub fondue pot well with cut sides of garlic clove. Place pot on stove top and add wine and lemon juice to pot and bring to a strong simmer. Lower heat and add cheeses a little at a time. Stir constantly with a spoon in a figure-eight pattern until all cheese is melted. Continue until all of the cheese has been added to pot. Mix cornstarch with white wine, add to cheese mixture and bring to a strong simmer. Sprinkle to taste with pepper and nutmeg. Light burner unit. There should be enough heat to make the mixture bubble slightly all the time. Spear bread cubes on a fondue fork and dip into cheese. Olives, nuts and berry jam make a perfect accompaniment for this fondue.
A Tip! Cheese fondues may be varied according to wishes and taste. Add 1-2 teaspoons herbs de Provence, a little cayenne pepper or 1-2 teaspoons mustard, not too hot. Garlic lovers may add 3-4 cloves garlic, finely chopped, to the cheese fondue.
Use Gruyere and Emmental cheeses and white wine from Alsace (Riesling or Pinot Blanc) for the classic cheese fondue. Serve the same white wine with the fondue.
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