Cheese Fondue

  • Level: Easy
  • Yield: 6 servings
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1 clove garlic, peeled and halved

1/2 pound gruyere cheese, cubed

3 cups white wine

tablespoons flour or cornstarch

1 tablespoon lemon juice

Fresh grated nutmeg

1 pound emmanthal, cubed

2 loaves french bread


Rub a very heavy sauce pan with the garlic clove. Heat wine to a simmer. Stir in lemon juice. In a large bowl toss cubed cheeses with flour to coat. Slowly add cheese, by the handful, to wine and stir with wooden spoon until melted. Season with nutmeg. Serve with cubes of french bread and sliced apples.

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