Swiss Fondue

We had a really fun fondue party the other night and made some great fondues. I think Jeremy is kind of a connosieur of fondue because he served his mission in Switzerland, but since the cheese is so expensive we decided to make one "more expensive" fondue (which is the real thing) and a couple less expensive ones. The one I'm sharing right now is the original Swiss fondue (without the alcohol--if you want to make it with white wine--sub that for the chicken stock). We like the taste better without the alcohol, so here it is. I HIGHLY recommend this one and it was well worth the pricier cheeses :)

Ingredients
2 cups shredded Gruyere cheese
2 cups shredded Emmentaler
4 t. cornstarch
1/2 cup chicken stock
1/2 cup milk
1 T lemon juice
nutmeg to taste
pepper to taste
1 loaf of cubed french bread

Directions
Grate the Gruyere and Emmentaler (I used my food processor and it went super fast). Mix 2 cups of each of the cheeses together and coat with 4 teaspoons of cornstarch. Then put a saucepan on the stove (or you could use your fondue pot--that would probably work even better), add the milk and chicken stock and bring it to a weak simmer (so it doesn't even get to a boil). Add the lemon juice and let it simmer. Then take a handful of the cheese mixture and add it to the pot, stirring constantly. When the cheese is almost completely melted, take another handful and stir in more cheese. Continue this process until all of the cheese is melted in the pot. Add a pinch of nutmeg and pepper to taste. Then have fun dipping your bread into this very yummy mixture! You can also dip veggies or other savory foods.

I would definitely recommend this fondue to anyone. If you like Swiss fondue, you'll love this recipe.