Classic Swiss Three-Cheese Fondue

I'm in Austin visiting Amy for a long weekend, and one of our favorite traditions is to make a batch of fondue together and eat it for lunch. We went back to the original recipe we used for our first fondue. Amy bought good cheese (Guryere, Appenzeller and Emmentaler) so it was especially tasty. We also made homemade Ciabatta, which turned out excellent - perfect texture, with big holes for the cheese to hide in. We made a whole recipe, and had leftovers, but half would have been fine.

Classic Swiss Three-Cheese Fondue

1 garlic clove, peeled
1 Cup dry white wine
1 tbsp fresh lemon juice
8 oz Guyére chees, rind trimed and discarded, and shredded (about 2 1/2 cups)
8 oz Emmentaller cheese, rind trimed and discarded, and shredded (about 2 1/2 cups)
3 oz Appenzeller cheese, cut into small cubes (about 1/2 cup)
4 tsp cornstarch
1 tbsp kirsch
A few gratings fresh nutmeg
Freshly ground pepper, to taste

Rub the inside of a medium, heavy-bottomed saucepan with the garlic; discard the garlic. Add the wine and lemon juice and bring it to a bare simmer over medium heat.

In a medium bowl, toss the Gruyére, Emmentaler, and Appenzeller cheeses with the cornstarch. A handful at a time, stir the cheese mixture into the wine, stirring the first batch until it is almost completely melted before adding another. The fondue can bubble gently, but do not boil. Stir in the kirsch and season with the nutmeg and pepper.

Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.

What to dip:
- Crusty mixed grain bread, French or Italian bread, cut into bite-sized cubes (leave a piece of crust on each cube)
- Cooked chicken breast, skin and bone removed, cut into bite-sized cubes
- Cooked garlic sausage or knockwurst, cut into bite-sized wedges
- Boiled new potatoes
- Asparagus spears, broccoli florets, or cauliflower florets, prepared for dipping

Variations:
French Gruyére Fondue: Substitute an additional 11 ounces Guryére cheese, rind trimmed and removed and shredded (about 3 1/4 cup) for the Emmentaler and Appenzeller cheeses, and Cognac or brandy for the kirsch.

Fondue Dionnaise: Stir 1 1/2 tablespoon Dijon mustard into the fondue. Substitute COgnac or brandy for the kirsch.

American Swiss Cheese Fondue: Domestic Swiss cheese is not as fully matured as imported Swiss cheese, but it can make a fine fondue. Substitute 1 pound domestic Swiss cheese, cut into tiny cubes, finely shredded, for the Gruyére, Emmentaler, and Appenzeller cheeses.

Wine Free Fondue: Substitute 1/2 cub chicken stock, preferrably homemade, and 1/2 cup milk for the wine. Do not add the lemon juice until the chicken stock and milk have come to a simmer.

Serves: 4-6

• Classic Swiss Three-Cheese Fondue (Fondue, Rick Rodgers, p. 18)
• Ciabatta (No Need to Knead, p. 49)