Cheese Fondue

1 cup Pinot Grigio

1 pound Gruyere cheese, (grated then coated with the cornstarch)

1 teaspoon lemon juice

1 tablespoon cornstarch

Salt and pepper to taste

Heat the wine at low temp in the double boiler. Coat the cheese with corn starch. 1/3 cup at a time add the cheese to the wine stirring slowly the entire time. When the first 1/3 cup of cheese has melted add the second and then the third. Take your time and watch the temperature. When all of the cheese has melted in the wine add the lemon juice and season with salt and pepper. Ready to fondue. I like bread, vegetables, apples, sausage…

Have fun. If the fondue breaks eat it anyway. It’s good as well. Then try again.