Three Cheese Fondue

Adapted from Martha Stewart's Cheese Fondue


1 Clove Garlic

3 cups (8 oz) Gruyere Cheese, grated

3 cups (8 oz) Raclette, grated

3 cups (8 oz) Emmentaler, grated

1 ½ cups apple cider

2 Tablespoons fresh lemon juice

2 Tablespoons cornstarch




1. Rub inside of a fondue pot with garlic; discard garlic. Pour cider into medium saucepan. Place over medium-low heat. When liquid starts to bubble, start adding cheeses by the handful, stirring until melted and combined.

2. Whisk together lemon juice and cornstarch in a small bowl until cornstarch is dissolved; stir into cheese mixture. Continue stirring until mixture is smooth and bubbling slightly, about five minutes. Season with nutmeg and pepper.

3. Transfer fondue pot to the table, and keep warm over the fondue pot warmer. Serve with cubed crusty baguette and vegetables.