1 pound Gruyère
1/2 pound Emmenthaler
1/2 pound Vacherin Fribourg
3 tablespoons cornstarch
1 1/2 cups white wine
2 tablespoons lemon juice or apple cider vinegar
4 tablespoons Cocchi Americano or kirsch
1. Grate or crumble all of the cheese and toss with cornstarch. Set aside.
2. In a small pot, gently heat wine and lemon juice or vinegar. Add cheese one cup at a time, stirring constantly.
3. Reduce heat and continue to stir in cheese until smooth. Once all cheese is melted, add liquor and seasonings.
4. Transfer to fondue pot over burner to keep warm. Serve with bread, chunks of meat, or blanched vegetables.