14 oz (3.5 c) cheese (We used swiss and gouda, but swiss and gruyere were recommended. It's better if you buy a block that you shred yourself for this as pre-shredded cheese can create a different consistency.)
2 T. cornstarch
1 C. low-sodium, good-quality chicken broth
dash lemon juice (this acid is essential as a replacement for the usual wine)
1 T pressed garlic
1/4 t. white pepper
1/4 t. nutmeg
dash paprika
1/4 t "Mirador" seasoning (we didn't add this, it's a Swiss spice blend not easily available in the US. Could try other spice blends).
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1. Toss cheeses with cornstarch
2. Heat chicken broth, lemon juice, and garlic in fondue pot (or saucepan) to a simmer. Add cheese gradually, stirring constantly, but not too quickly. A wooden spoon stirring in an S shape pattern is great, scraping the bottom to prevent burning.
3. Add spices once the cheese is melted, it should be the consistency of warm honey. Can add more cheese to thicken consistency. Remove to table, can keep on a low heat setting or it's fine without heat for awhile if you can't keep it warm with a special fondue flame or outlet close enough to the table.
4. Serve with broccoli, cauliflower, carrots, apples, chicken sausages, bread, potatoes, etc.
5. Emily's favorite part is if you drop your food in the pot, you have to give your neighbor a kiss.
