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Ingredients
  • 230 grams (½ pound) shredded Gruyère cheese
  • 230 grams (½ pound) shredded Emmental cheese
  • 28 grams (2 tablespoons) cornstarch
  • 1 garlic clove, peeled
  • 1 cup dry white wine
  • 14 grams (1 tablespoon) fresh squeezed lemon juice
  • 14 grams (1 tablespoon) cherry brandy, such as kirsch
  • 3 grams (½ teaspoon) dry mustard
  • Pinch of nutmeg
  • Suggested accoutrements: crusty baguette, roasted cauliflower florets, roasted cremini mushrooms, sliced apples, roasted fingerling potatoes, Spanish chorizo and cornichons.
  • subheading: Special Equipment:
  • Ceramic fondue pot
Steps
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