Any Gruyère works wonderfully here, but the aged kind has a bigger, nuttier flavor and exhibits more complexity all-around. Cave-aged cheese does cost a bit more, but it’s worth the extra penny, especially when it’s the star ingredient. Emmentaler is a milder cheese with a slightly buttery flavor that melts well, making it a perfect complement for Gruyère. Do not try and cook the fondue in a double boiler. In order to activate the cornstarch and thicken the fondue, a heavy saucepan with more direct heat is best. Serve with tart, crisp apples, crusty whole-grain bread, and something bubbly to sip on.
How to Make It
Combine cornstarch and cheeses in a small bowl; toss to coat.
Rub cut sides of garlic on inside of a medium, heavy saucepan; discard clove. Add wine and milk to pan; bring to a simmer over medium.
Add one-third of cheese mixture to pan, stirring with a whisk until combined. Repeat procedure with remaining cheese mixture. Reduce heat to medium-low; cook 5 minutes or until smooth, stirring frequently.
Remove cheese mixture from heat; stir in lemon juice. Pour mixture into a fondue pot. Keep warm over low flame.
