Fondue – Brandt Meats

Ingredients

• 1 clove garlic, halved
• 1 ½ cups dry white wine
• 225g Ammerländer Swiss Style, grated (4 cups)
• 225g Ammerländer Baby Gouda, grated (4 cups)
• 2 tbsp lemon juice
• 2 tbsp cornstarch
• Grated nutmeg
• Ground white pepper
• 1 baguette cut into one-inch cubes
• 1 cup cornichons
• 1 bag new potatoes, boiled
• 100g Brandt German Salami , sliced
• 100g Brandt Lachsschinken , sliced thinly
• 100g Brandt Buendnerfleisch , sliced thinly
• 200g Beemster Classic Gouda, sliced and cubed