Cheese Fondue or Fun Doo

Spring is in full gear over in our neck of the woods so I felt I was long overdue to host a fondue party. I love cheese and there is no better use for cheese than dipping things into it and calling it a meal. Since we have a set (thanks C.) I usually host at least one fondue party a winter. We did it once as a NYE party and it was great. Making chocolate fondue is fun as well.
A throw back to the 1970’s when they gained popularity in North America fondue sets can be found at flea markets and consignment shops abound. When I lived in Switzerland cheese fondue was not something that many locals ate in their homes, however Raclette was a common meal. A Raclette cheese is a half round that is heated and then the top layer is scrapped onto individual plates; the term raclette derives from the French racler, meaning "to scrape".

I borrowed this image from: www.bonjourlafrance.com/.../raclette.html

I usually set out a few baguettes and other yummy breads (we love olive loaf), red skin potatoes (the small ones or you can cut them in half) sliced apples -make an exciting salad, and call it a meal.

(I didn’t take any photos of my exciting salad but trust me it was exciting).

The recipe we used is a slightly variated version by Tyler Florence from The Food Network
At Whole Foods I asked them to shred the cheese for me, alleviating that step of the process. 
We also used port, rubbed a lot of garlic and added a touch of lemon zest.
Ingredients
half a pound of Swiss Cheese
Half a pound of Gruyere
2 tablespoons of cornstarch
Garlic to taste (a few cloves)
Cup of dry white wine
1 table spoon of lemon juice (and we also zested some of the peel)
1 tablespoon of Port
1 pinch of Nutmeg
1 dollop of Grey Poupon
The Directions we followed from Tyler Florence from The Food Network

This is a photo of the broth cooking before the cheese was added.

All four monkeys and all four adults said YUM.