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1
One hour before mealtime, cut the bread into 1-inch cubes, place in a serving bowl, and cover tightly with plastic wrap.
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2
Cut each of the apples into 8 wedges, remove the cores, and cut each wedge in half crosswise.
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3
Place the apples in a bowl and sprinkle with the lemon juice.
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4
Add enough cold water to cover the apples and refrigerate until ready to use.
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5
(Holding the apples in water with lemon juice keeps them from browning.)
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6
Fifteen minutes before mealtime, peel the garlic, cut it in half, and rub the cut sides over the bottom of a saucepan.
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7
Pour the wine into the pan and bring to a boil over medium heat.
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8
Add the cheeses and cook, stirring frequently, for 10 to 12 minutes, or until the cheese is melted.
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9
(The wine will not be completely incorporated into the cheese.
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10
Some of it will stay on top of the cheese.)
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11
Pour the fondue into a serving bowl.
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12
Drain the apples and serve immediately with the bread and hot fondue.
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13
Spear a piece of bread or apple on a fork, dip it into the fondue, and eat.
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14
They say necessity is the mother of invention, and that holds true here in a very tasty way.
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15
In the 1700s cheese was central to the diet of most Swiss villagers, because it could be made in the summer to last through the winter months.
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16
The Swiss found that heating stale cheese over a fire improved the taste and made it much easier to eat, and that hard bread would soften when dipped into the melted cheese.
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17
They soon learned that mixing in wine and other seasonings made it even better, transforming old cheese and bread into a flavorful meal.
