Ingredients

• 1 3/4 cups dry white wine

• 1 tablespoon lemon juice

• 3/4 pound Gruyère cheese, shredded

• 3/4 pound Emmentaler cheese, shredded

• 1 1/2 tablespoons cornstarch

• 1/3 cup apple brandy

• Freshly grated nutmeg, to taste

• A pinch or 2 of cayenne pepper, to taste

Directions

Put the wine in a fondue pot and bring to a bubble over medium heat. Reduce the heat to a simmer. Add the lemon juice, then add the cheeses in handfuls, stirring in a figure-eight motion with wooden spoon. When the cheese is fully melted, in a small bowl, stir the cornstarch into the brandy until smooth, then add to the cheese. Season with nutmeg and cayenne and serve over a warming station for your fondue pot.