1 1/2 cups (6 oz.) Gruyère, grated 1 1/2 cups (6 oz.) Emmental, grated 1/2 cup (2 oz.) Appenzeller, grated 2-3 Tbs. cornstarch or flour 1 clove garlic, halved 1 cup dry white wine 1 tsp. fresh lemon juice splash of Kirschwasser Freshly ground black pepper Pinch of nutmeg Crusty bread, cut into cubes
In a medium-sized bowl, combine the cheeses and toss with cornstarch. Rub the inside of fondue pot with garlic halves, add the wine and heat over medium heat until hot, but not boiling. Stir in the lemon juice and kirsch.Add a handful of cheese at a time to the wine mixture, and stirring constantly with a wooden spoon, wait for each portion to melt before adding the next. Continue until the cheese is completely melted, bubbling, and has the appearance of light cream. Season to taste with pepper and nutmeg.
Remove from heat and place over an alcohol safety burner, adjusting until cheese bubbles gently. Serve with crusty bread.
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1 1/2 cups (6 oz.) Gruyère, grated 1 1/2 cups (6 oz.) Emmental, grated 1/2 cup (2 oz.) Appenzeller, grated 2-3 Tbs. cornstarch or flour 1 clove garlic, halved 1 cup dry white wine 1 tsp. fresh lemon juice splash of Kirschwasser Freshly ground black pepper Pinch of nutmeg Crusty bread, cut into cubes 
