Swiss Three Cheese Fondue

1 clove   Garlic
1 cup 250 ml   Dry White Wine
1 tbsp 15 ml   Lemon Juice
1 tbsp 15 ml   Cornstarch
2.5 cups 265 ml   Gruyere Cheese, grated
2.5 cups 265 ml   Emmenthal Cheese, grated
0.5 cup 125 ml   Appenzeller or Raclette cheese, grated
  dashes of Nutmeg and Cracked Pepper
1. Cut the garlic clove in half and rub around the interior of a medium sized sauce pan, then discard the garlic. Add the wine and lemon juice to the pot and bring to a simmer over medium-low heat.

2. Grate all the cheeses. These three cheeses work best to create an authentic Swiss fondue, but they may not be readily available, and one could use any combination of the three (with appenzeller and raclette creating a stronger tasting fondue), or could subsitute another hard cheese such as Beaufort, Morbier, Cheddar-or another local, firm medium strength cheese. Once the desired cheeses are grated, toss the cheese in a small bowl with the cornstarch.

3. Add the cheese to the simmering pot a handful at a time, stirring until the cheese is absorbed and melted. Continue until all the cheese is melted. DO NOT let the contents come to a boil. Season with a dash of nutmeg and pepper.

4. Meanwhile, prepare the accoutrements to dip into the cheese. Almost anything goes here... try things such as cubes of hearty crusty bread; apple and pear slices; cooked veggies such as broccoli, cauliflower or asparagus; cubes of cured sausage; slices of cooked chicken breast; or, cubes of cooked potatoes.

5. Once the cheese has fully melted, transfer the contents to a fondue pot, where the fondue will be kept warm. Transfer the desired accompaniments to a plate, and serve.