Cheese Fondue

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• 8 oz Swiss cheese
• 4 oz Gruyere cheese 
• 1 TB cornstarch
• 1/2 cup white grape juice
• 1/2 cup chicken broth
• 1 clove garlic, minced
• 1 TB fresh lemon juice
• 1 tsp spicy brown mustard
• Pinch of pepper
• Pinch of nutmeg  

   Instructions

   

  • Grate the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  • In a heavy saucepan, bring the grape juice, chicken broth, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well in a figure 8 between each addition to ensure a smooth fondue. Once smooth, stir in the spicy brown mustard, pepper, and nutmeg.  Can transfer into a warm crockpot or fondue pot.  Dip cubed bread, broccoli, apples, roasted potatoes, etc. in cheese fondue.