Ingredients
1 3/4 cups dry white wine
1 tablespoon lemon juice
3/4 pound Gruyère cheese, shredded
3/4 pound Emmentaler cheese, shredded
1 1/2 tablespoons cornstarch
1/3 cup apple brandy
Freshly grated nutmeg, to taste
A pinch or 2 of cayenne pepper, to taste
Directions
Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-eight motion with wooden spoon. When the cheese is fully melted, in a small bowl, stir the cornstarch into the brandy until smooth, then add to the cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.
