I learned to make this fondue when I was a teenager. My father-in-law's friends made it when we would visit and I loved the whole environment it created: friends sitting around a pot of cheese and wine talking and enjoying a good bottle of wine. What could be better on a cold evening.
Tips: A good cheese fondue pot is made out of ceramic and has a nice big handle that doesn't get hot. The stand should be able to hold a small Sterno container. I have always found great sets at the thrift shops, as well as the fondue forks. Don't pay top dollar for them.
2 - 2 1/2 cups Swiss Emmental cheese (or regular Swiss cheese in a pinch), shredded
2 - 2 1/2 cups Gruyere cheese (in a pinch I use Monterrey Jack), shredded
1 clove garlic
1 tablespoon flour
1 cup dry white wine (Pinot Grigio, chardonnay. Choose a wine you would like to drink with this)
1 tablespoon lemon juice
3 tablespoons Kirsch (liqueur) (optional)
1/4 teaspoon nutmeg
black pepper, freshly ground
Cut up apples, broccoli and/or french baguette
Combine cheeses in a large container. Add flour and mix to coat the cheese.
Rub the fondue pot with the garlic to coat the whole inside, discard the garlic. (This prevents the cheese fondue from sticking to the pot and adds just a little hint of garlic.)
In an enameled pot, over moderate heat, heat the wine and lemon juice until it starts to bubble. Add the cheese in small handfuls at a time. Cook stirring constantly until cheese begins to melt. Once it is all melted add the pepper and nutmeg. If you are using Kirsch, add too. Cook stirring until creamy and smooth. Don't overcook. Transfer to fondue pot and place on fondue stand with lit Sterno.