Cheese Fondue

So, I have a thing for cheese.

I love it, plain and simple. 

 My brother married into a Swiss family and first introduced us to the great world of Swiss cuisine. This is actually a family recipe from my brother-in-law on my husband's side who is also half Swiss.  Isn't it great to have in-laws?
This is a great meal idea for dinner parties. Great food, great company, great interactions. 

We have it every year for New Years. 

1-2 cloves garlic

½  cup chicken broth 

½ cup apple juice
1 cup shredded Parmesan cheese
1 cup shredded Romano cheese
1-1½ cups Swiss cheese
2 tsp. lemon juice
1 Tbs. water
1 Tbs. cornstarch
Fresh ground pepper
2 french bagettes cubed

Cook in an electric fondue pot or on a stove top in a saucepan. Mince one clove of garlic. Cut the other clove and rub the bottom and sides of the pot with the garlic. Mix apple juice and broth together and set aside. Shred cheese. Mix lemon juice, water, and cornstarch in a cup and set aside.
Saute minced garlic in 1-2 tablespoons of broth. You don’t want it to burn, but start to get tender. Add the rest of the broth and bring to a boil. Stir and scrape the bottom constantly.

Add shredded cheese slowly into boiling broth mixture. Turn temperature down to med-med high. You don’t want it to boil, just hot enough to melt the cheese. The cheese and liquid will start to separate, if it does then turn the heat up until it combines again. Once it has combined, add the lemon juice/cornstarch mixture. This should combine the cheese and liquid permanently. 

Season with fresh ground pepper to taste.

Serve with boiled yukon gold potatoes, pan-seared beef tenderloins, and steamed broccoli.