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“Different types of cheese can be used: Gruyere, Emmental, Raclette, Fribourg vacherin, Sbrinz, Appenzeller cheese as well as Comte savoyard and Beaufort. Some people like to use cut-up vegetables as well.”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir 1/4 cup of the broth into the cornstarch until the mixture is smooth. Set it aside.
  2. Rub a fondue pot or 2-quart saucepan with cut sides of garlic and discard the garlic. Add the remaining 3/4 cup broth and wine to the fondue pot.
  3. Heat over medium heat until hot but not bubbling. Add the lemon juice. Add cheese, a little at a time, stirring until it melts before adding more. Add the cornstarch mixture and heat to a boil. Reduce the heat to low and cook for 1 minute.
  4. Season with nutmeg and pepper. Keep warm. Serve with bread cubes for dipping.

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