Ingredients

• 2 cups of Gruyère cheese, shredded
• 2 cups of Emmental cheese, shredded
• 1 tablespoon of cornstarch
• Cannabutter
• 1 clove of garlic, crushed
• 1 cup of milk
• 1 tablespoon of Worcestershire sauce
• 1 ½ tablespoons of lemon juice
• ¼ teaspoon of nutmeg
• A dash of pepper

Directions

1. In a bowl or sealable food bag, toss the shredded cheese with the cornstarch. Go ahead and set that aside.
2. Schlep a dollop of cannabutter into a good-sized pan on medium heat.
3. Add the garlic and push it around a bit. Smells good, right?
4. While stirring vigorously, add the cheese one handful at a time. (We recognize that not all hands are the same. We respect all hand sizes and just want you to go ahead and do your best.)
5. After the cheese is all added and mixed and blended in, add the nutmeg and pepper. Stir till you like what you see.
6. Transfer to a fondue pot if you have one or to a nice thick bowl if you don’t.