This is our take on the melty, cheesy Swiss recipe that America went crazy for in the '60s an '70s. We just love it on a chilly night.
1 clove garlic, halved
1 1⁄2 cups dry white wine
8 ounces Gruyère cheese, shredded (about 2 cups)
8 ounces Emmentaler cheese, shredded (about 2 cups)
2 tablespoons cornstarch
Ground white pepper
Pinch nutmeg or cayenne pepper
1 baguette, torn into pieces
1 Granny Smith apple, cored and sliced
Rub the cut sides of the garlic over the inside bottom and sides of a medium saucepan. Add the wine and bring to a simmer; reduce heat to medium-low. In a large bowl, toss the cheeses with the cornstarch. Slowly add the cheese mixture to the simmering wine, stirring constantly (back and forth as well as around and around) about 4 minutes or until melted and smooth. Season to taste with white pepper and nutmeg.
Transfer the cheese mixture to a fondue pot. Serve with the bread and apple slices for dipping.
from Recipes from the Road
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