Pussyfoot Fondue - cooking recipe

Ingredients

250 g gruyere cheese
250 g emmenthaler cheese
1 clove garlic, halved
1 cup apple juice
1 tablespoon cornstarch
3 tablespoons fresh lemon juice
sweet paprika
freshly grated nutmeg

Preparation

Grate both cheeses Rub fondue pot with the garlic.
Add apple juice and heat until it begins to bubble Stir in both the cheese by the handful.
When cheese is melted mix together cornstarch with lemon juice, stir into cheese mixture until thickened.
Season with paprika and nutmeg.
Transfer fondue pot to tabletop burner.