1/2 pound Jarlsberg cheese, shredded
1/2 pound Swiss Gruyere cheese shredded
2 tablespoons, cornstarch
1 garlic clove, peeled
1 cup dry white win
1 tablespoon lemon juice
1 tablespoon kirsch
1/2 teaspoon dry mustard
pinch nutmeg
breads and vegetables for dipping
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in kirsch, mustard and nutmeg. Arrange an assortment of bite-sized vegetables and breads in bowls around fondue pot. Serve with chunks of French and pumpernickel breads. Some of our favorites would be apples, blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy.
