- 1/2 pound Emmentaler cheese, rind discarded, cut into small cubes (1 cup)
- 1/2 pound Gruyere cheese, rind discarded, cut into small cubes (1 cup)
- 1 tablespoon cornstarch
- 2 tablespoons unsalted butter
- 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
- 2 tablespoons minced shallots
- 3/4 cup apple cider
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- Crusty French or Italian bread, cut into cubes, for dipping (optional)
- Apple slices, for dipping (optional)
- Boiled new potatoes, cut into cubes, for dipping (optional)
- Pear slices, for dipping (optional)
- In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.
- In a heavy medium saucepan, melt the butter over medium heat.
- Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.
- Add the shallots and cook, stirring, until soft, about 1 minute.
- Add the cider, water, and lemon juice, and bring to a simmer.
- Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.
- Once all the cheese has been added, add the pepper and salt and stir.
- Remove the pan from the heat.
- Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.
- Serve hot with dipping items of choice.