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Traditional Swiss Fondue

Servings: 6


2 cups dry white wine
1 tablespoon lemon juice
4 cups (16 ounces) Wisconsin alpine-style cheese, shredded
4 cups (16 ounces) Wisconsin fontina cheese, shredded
1 tablespoon arrowroot
2 ounces kirsch
Pinch of nutmeg
French bread cubes
Pears, cut in wedges
Apples, cut in wedges

Cooking Directions:

Warm the wine and lemon juice to boiling in a fondue pot. Reduce the heat to low. Toss the cheese with the arrowroot and gradually add the cheese to wine, stirring constantly. When the cheese is melted, stir in the kirsch. Sprinkle with nutmeg. Serve with French bread, apples, and pears.

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