How to Make Cheese Fondue Without Alcohol /Tasty and So Much Fun

Fondue originated in Switzerland, as a way to use hardened cheese and stale bread during the winter months, so the traditional cheeses for making it are Swiss cheeses, mainly Emmental and Gruyère. The name is derived from the French verb fondre, meaning “to melt.”

Ingredients
1 cup apple juice, I used organic and not sweetened.
8 oz of shredded swiss and gruyere
4 oz white European cheddar, shredded
1/4 tsp white pepper
1 Tbsp lemon juice
Freshly grated nutmeg
1/4 tsp paprika
1/4 tsp garlic powder
1 glove of garlic
1/4 tsp salt
1 Tbsp cornstarch

Note: originally they use white wine for the liquid and 1 Tbsp kirsch.

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