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Gruyère is essential for classic Swiss fondue. It's usually combined with Emmenthal and Appenzeller, though can be mixed with other cheeses, including Tilsit and Vacherin. Serve air-dried beef, smoked sausage and pickles alongside.


1 clove garlic, halved

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¾ cup dry, fruity white wine

1.5 pounds Swiss cheeses (equal parts Gruyere, Emmenthal, Appenzeller), grated

1-2 tablespoons cornstarch

sea salt and freshly ground black pepper

grated nutmeg

cubes of crusty bread for dipping


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Rub the inside of a fondue pot with the cut garlic cloves and add the wine. Bring to a boil over medium heat.

In a bowl, combine the shredded cheeses and toss with the cornstarch.

Add the cheese to the simmering wine, a handful at a time, stirring until melted. Season with salt, pepper and a light grating of nutmeg. Keep the mixture warm and serve bread cubes for dipping. Serves four.

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