Traditional Swiss Fondue

• 2 cups dry white wine (such as Fendant)
• 1 tablespoon lemon juice
• 1 1/2 teaspoons Dijon mustard or 1 1/2 teaspoons dry English-style mustard
• 4 cups gruyere cheese, shredded (1 lb)
• 4 4 cups emmenthaler cheese or 4 cups monterey jack cheese
• 1 tablespoon arrowroot
• 2 ounces kirsch
• 1 pinch nutmeg
• serve with
• 1 lb French bread, cut into bite sized cubes or 1 lb red potatoes, cut in half & boiled

1. In fondue pot, heat wine, lemon juice and mustard to boiling; then reduce heat to low.
2. Toss cheese with arrowroot and gradually add cheese mixture to wine mixture in pot, stirring constantly.
3. When cheese is melted, stir in kirsch.
4. Sprinkle with nutmeg, and serve with french bread or potatoes.

white wine, lemon juice, mustard, gruyere cheese, emmenthaler cheese, arrowroot, ounces kirsch, nutmeg, serve with, bread

Taken from www.food.com/recipe/traditional-swiss-fondue-111181 (may not work)