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2 cups (250 grams) grated Emmental cheese
2 cups (250 grams) grated Gruyère cheese
1-1/2 tablespoons (25 grams) cornstarch
1 clove garlic, halved
1 cup (236 milliliters) dry white wine
1 tablespoon (15 milliliters) lemon juice
1 tablespoon (15 milliliters) brandy
Pinch of freshly grated nutmeg
Cubed bread (toasted or untoasted), blanched vegetables and/or cured meats, for dipping.
Toss cheese in a large bowl with cornstarch to coat; set aside.
Rub cut sides of the garlic inside a fondue pot or large stainless-steel bowl set over a pot with 2-1/2 centimeters of gently simmering water.
Add wine, lemon juice and brandy to the pot and heat until steaming. Add cheese a handful at a time, stirring until cheese is mostly melted between additions. Stir in nutmeg and salt to taste.
Serve immediately over low heat or over a pot of hot water. Stir frequently.
Tip: Once you start adding the cheese in step 3, be careful to keep the temperature just below a simmer. If the temperature is too cold the fondue will seize. If it is too hot the fondue will break.
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