Rub a small pot with garlic; add 1 cup white wine and simmer. Whisk in 1 tablespoon cornstarch mixed with a splash of cognac, then 1/4 pound each gruyere and emmentaler cheese; add salt, pepper and nutmeg. Serve hot with apples and bread.
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Photographs by Antonis Achilleos
Recipe courtesy Food Network Magazine, for 50 Game-Day Dips