Chef Lauren Braun Costello of It's Lauren, of Course! shows Tina Redwine how to make Cheese Fondue.  

Fondue Ingredients:

8 ounces grated Gruyere

ounces grated Emmentaler

2 tablespoons cornstarch

1 clove garlic, smashed

11⁄2 cups dry white wine

1 tablespoon fresh lemon juice

ground white pepper, to taste

ground nutmeg, to taste

Fondue Accompaniments:

cubed bread

cubed apples or pears

cubed cooked potato pieces

1. Combine the grated cheeses with cornstarch in a large mixing bowl. Toss well to coat and set aside.

2. Rub the inside of a fondue pot or small Dutch oven with the smashed garlic. Pour wine into the pot and heat over medium heat until warm. Add the lemon juice. Then add the cheese by the handful, stirring constantly with a wooden spoon. Once each handful is melted, add more cheese until all the cheese has melted and the mixture has the consistency of a creamy sauce. Add pepper and nutmeg to taste.

3. Bring to a boil, then remove the pot from heat and transfer to table burner. Adjust the flame so fondue continues bubbling lightly. Alternatively, bring the pot to the table and set on a trivet. Serve with cubed bread on fondue forks or long skewers. Dunk and stir well to cover bread with cheese mixture.