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Fondue Night: The Cheese Course @ Vintage Victuals

Date Added: 10/9/2019    Source:

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  • 1 garlic clove, peeled
  • 1 cup dry white wine (a nice California Sauvignon Blanc is the best)
  • 1 tablespoon fresh lemon juice
  • 8 ounces Gruyere cheese, shredded (about 2 1/2 cups)
  • 8 ounces Ementaler cheese, shredded (about 2 1/2 cups)
  • 3 ounces Appenzeller cheese, cut into 1/2″ cubes (about 1/2 cup)
  • 4 teaspoons cornstarch
  • 1 tablespoon kirsch (optional)
  • A pinch of nutmeg, freshly grated

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