ingredients:

6 ounces each Gruyere and Emmentaler cheese
2 ounces Appenzeller cheese
2 to 3 tablespoons flour or cornstarch
fresh garlic clove
1 cup dry white wine (Neuchatel or Riesling preferred)
1 teaspoon lemon juice
1 tablespoon sherry or kirsch
Crusty bread for dipping

method:

grate the cheeses, combine in a bowl, and toss with the flour evenly. Rub the inside of the fondue pot with the cut sides of the garlic clove. Pour the wine into the pot with the garlic halves and heat over medium heat until hot but not boiling. Remove garlic cloves, stir in the lemon juice and sherry (or kirsch). Add the cheese a handful at a time, stirring constantly with a wooden spoon. Wait for each addition of cheese to melt before adding the next. Continue until the fondue is melted, creamy and bubbling. Season with pinches of ground white pepper and nutmeg. Remove the pot from the heat, and place over the warming method of your choice,...(electric warming plate, or sterno safety burner are two choices). Gather around the table, spear cubes of crusty bread with fondue forks, and swirl into the melted cheese. Delicious!!