More than just a meal, this is an experience. If you have an electric fondue pot, you can make this directly in the pot. Otherwise it can be made on the stove.

Ingredients:
1/2 lb. Gruyere cheese
1/2 lb. Emmenthaler cheese
1-1/4 c. dry white wine
1 tablespoon lemon juice
3 tablespoons cognac
1 clove of garlic
1 tablespoon corn starch

Grate all the cheese. Rub the inside of a pot with the garlic clove. Add the wine and simmer until bubbles form. Add lemon juice. Slowly add the shredded cheese while stirring constantly. Mix the cognac and corn starch together and add it into the cheese mixture once the cheese has melted. Keep the cheese warm but not boiling. Serve with cubed bread and green apples.

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