Classic Swiss Three-Cheese Fondue
1 garlic clove, peeled
½ cup chicken stock
½ cup milk
1 TBSP fresh lemon juice
3 oz Appenzeller cheese, cubed
8 oz Emmentaler cheese, shredded
8 oz Gruyere cheese, shredded
4 tsp cornstarch
nutmeg and ground pepper to taste
Rub the inside of a medium saucepan with the garlic, then discard clove. Add the chicken stock and milk and bring to a simmer over medium heat. Stir in lemon juice. In a medium bowl, toss the cheeses with the cornstarch. Add to the saucepan a little at a time while stirring, letting mixture melt completely. Do not let it come to a boil. Add nutmeg and pepper, then transfer to a fondue pot. Dip in crusty bread cubes and your favorite raw vegetables