Traditional Wisconsin Cheese Fondue
- 2 cups dry white wine
- 1 tablespoon lemon juice
- 4 cups (16 ounces) shredded Gruyère cheese
- 4 cups (16 ounces) shredded fontina cheese
- 1 tablespoon arrowroot
- 2 ounces kirsch
- Pinch of nutmeg
- French bread cubes
- Apples, cut in wedges
- Pears, cut in wedges
Instructions:
Almost any dish can be split. But there are only a few, like fondue, that are meant to be shared.
- Warm the wine and lemon juice to boiling in a fondue pot. Reduce the heat to low. Toss the cheeses with the arrowroot and gradually add the cheese mixture to the wine, stirring constantly. When the cheese is melted, stir in the kirsch. Sprinkle with nutmeg. Serve with French bread, apples, and pears.