Serves 6.

INGREDIENTS

  • 1/2 pound gruyère, grated coarse (about 2 1/2 cups)
  • 1/2 pound emmenthal, grated coarse (about 2 1/2 cups)
  • 1/2 pound doux de montagne, havarti, or vacherin fribourgeois, grated coarse (about 2 1/2 cups)
  • 2 tablespoons cornstarch
  • 1 garlic clove, halved
  • 1 cup dry white wine
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons calvados
  • 1/3 cup tomato onion chutney
    accompaniments:
  • soft breadsticks with fennel seed
  • assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions
  • cooked tortellini or tortelloni

    DIRECTIONS

    In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.