Serves 2, multiplies easily.

• 1 tbsp. cornstarch

• 2 tbsp. water

1/2clove garlic

1/2c. dry white wine (Swiss Neufchatel or sauvignon blanc)

• 6 oz. Swiss Gruyère cheese, shredded

• 2 oz. Swiss Appenzeller or Emmenthaler cheese, shredded

• 2 tsp. fresh lemon juice

• Generous pinch freshly ground nutmeg

• Pinch freshly ground black pepper

1/2baguette of bread, cut into bite-size pieces

• About 3 tbsp. Kirsch or dry white wine


In a small bowl, stir together the cornstarch and water until smooth. Generously rub the inside of a 1 1/2-quart enameled or stainless-steel-lined saucepan with garlic. Discard the garlic.

Pour in wine. Set the pot over medium-high heat and bring the wine to a bubble. Bubble 10 seconds, whisk in the cornstarch and then, off the heat, whisk in the cheeses in 3 additions. Blend in the lemon juice.

Set the pan back over medium to medium-high heat and stir about 3 minutes, or until the cheese is smooth. Season the fondue to taste with nutmeg and pepper. Turn it into a ceramic pot, set it over a low flame in the center of the table and start dunking the bread.

Once the cheese is gone, let a crust form on the pot's bottom. Stir in a splash of Kirsch or wine. Let it heat, and mop up the bits of crust with bread.

Nutrition information per serving:

Calories 653 Fat 37 g Sodium 570 mg

Carbohydrates 34 g Saturated fat 21 g Calcium 1,120 mg

Protein 36 g Cholesterol 120 mg Dietary fiber 1 g

Alcohol 6 g

Diabetic exchanges per serving: 2 bread/starch, 4 high-fat meat, 2 fat.