In this fondue, inspired by those mixed in Switzerland, we combine three of our favorite Alpine style cheeses for a meal as cozy as being wrapped in a blanket by a crackling fire! Although fondue doesn’t require much tending once it’s at the table, it will need the occasional figure eight stir. If you notice the fat starts to separate from the cheese, turn down the heat a bit and give a few confident stirs and it will come back together!

Ingredients

• ½ lb Gruyère, shredded

• ½ lb Chällerhocker, shredded

• ½ lb Hornbacher, shredded

• 4 tsp cornstarch

• 1 garlic clove, peeled

• 1 ⅓ cups dry white wine

• 4 tsp lemon juice

• ⅛ tsp nutmeg

Directions

1. In a large bowl, combine the cheeses and toss with the cornstarch.

2. Rub the inside of the fondue pot with the garlic clove. Toss it in, and pour wine and lemon juice over. Allow to simmer over medium heat for about one minute.

3. Remove the garlic clove and reduce heat to medium-low. Begin adding the cheeses in four stages, stirring between each addition and allowing each addition to melt.

4. Add the nutmeg and continue to stir gently until the cheese is smooth and elastic. Adjust heat as needed. Be sure not to overheat, which will cause separation.

Serves 4