1 1/2 cups (6 ounces, 180 g ) shredded Gruyere
1 1/2 cups (6 ounces, 180 g ) shredded Emmental
1/2 cup (2 ounces, 60 g ) shredded Appenzeller
2 to 3 tablespoons of all purpose flour
1 clove garlic, halved
1 cup (1/4 l ) dry white wine
1 teaspoon fresh lemon juice
Splash of kirsch, a swiss liquor (optional)
Freshly ground pepper, to taste
Pinch of nutmeg
Crusty bread cut into large cubes
The optimal choice of pots is a steel or cast iron medium sized
pot (2 quart) with an enameled interior.
In a medium sized bowl,
combine the three cheeses and toss with the flour.
inside of the fondue pot with the garlic halves.
Add the wine and
heat over medium heat until hot, but not boiling.
Stir in lemon
juice and kirsch.
Add a handful of cheese at a time to the wine
mixture, stirring constantly and not adding more cheese until
the previous has melted, bubbling gently and has the
appearance of a light creamy sauce season with pepper and
Remove the pot from the heat and place over an
alcohol safety burner on the table.
Adjust the burner flame so
the fondue continues to bubble gently.
Serve with plenty of
crusty bread cubes.