Classic Cheese Fondue
1 clove garlic, peeled and halved 1 1/4 cups dry white wine 1 tbsp fresh lemon juice 8 oz Gruyère, shredded 8 oz Emmentaler, shredded 6 oz Fontina, shredded 2 t
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Ingredients
- 1 clove garlic, peeled and halved
- 1 1/4 cups dry white wine
- 1 tbsp fresh lemon juice
- 8 oz Gruyère, shredded
- 8 oz Emmentaler, shredded
- 6 oz Fontina, shredded
- 2 tbsp cornstarch
- 1 tsp Dijon mustard
- Pinch of freshly grated nutmeg
- Fresh cracked black pepper
- 1–2 tsp finely minced shallot, sautéed gently for added depth
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