Fondue with apple brandy

  • 440ml dry white wine
  • 1 tbsp lemon juice
  • 350g gruyere cheese, shredded
  • 350g emmentaler cheese, shredded
  • 1 1/2 tbsps cornsflour
  • 85ml apple brandy
  • Freshly grated nutmeg, to taste
  • A pinch or 2 cayenne pepper, to taste
1) 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-8 motion with wooden spoon.

2) When the cheese is fully melted, stir the cornflour into the brandy, in a small bowl until smooth, then add to the fondue.

3) Season with nutmeg and cayenne and serve over a warming station for your fondue pot.

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