- 1/2 pound Gruyère, grated coarse (about 2 1/2 cups)
- 1/2 pound Emmenthal, grated coarse (about 2 1/2 cups)
- 1/2 pound Doux de Montagne, Havarti, or Vacherin Fribourgeois, grated coarse (about 2 1/2 cups)
- 2 tablespoons cornstarch
- 1 garlic clove, halved
- 1 cup dry white wine
- 2 teaspoons fresh lemon juice
- 2 tablespoons Calvados
- 1/3 cup tomato onion chutney
- Accompaniments: soft breadsticks with fennel seed
- assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions
- cooked tortellini or tortelloni
- In a large bowl toss together well the cheese and the cornstarch. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. Stir the fondue often to keep it combined.