Swiss Cheese Fondue

Swiss Cheese Fondue
(Yield: enough for 2 people with some leftovers)

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1 garlic clove, peeled and sliced in half
1.5 cups dry white wine
1 tbsp lemon juice
18 ounces (510 g) Emmental and Jarlsberg cheeses - any ratio
(Gruyere also works well!)
4 tsp flour
1 tbsp Eau de Vie or Brandy (Kirsch, Pear Brandy, Peach Brandy, French Brandy all work very well)
Dash freshly grated nutmeg


1. Rub the inside of your fondue pot with the garlic halves, then discard. Add the wine and lemon juice to the pot and place on the stove. Heat over medium heat until you have a simmer.

2. Toss shredded cheese and flour together in a large bowl. Add the cheese to the simmering wine, one handful at a time, mixing with a wooden spoon until it melts.

3. Remove the fondue from the heat, add the Brandy and nutmeg. Stir well and serve with bread cubes.

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