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Classic Cheese Fondue
From Fondue, by David Morgan


1 garlic clove, halved
2/3 cup dry white wine
1 Tbsp lemon juice
10 oz (300 g) Emmental cheese, grated
10 oz (300 g) Gruyère cheese, grated
1 Tbsp cornstarch
1 tsp mustard powder
3 Tbsp kirsch

To serve:

cubes of bread


Rub the inside of a fondue pot with the garlic, then discard. Pour the wine and lemon juice into the fondue pot and bring to a boil on the stove, then reduce the heat so that the liquid is simmering. Gradually add the Emmental and Gruyère, stirring continuously, until all the cheese is combined.

Blend the cornstarch, mustard powder, and kirsch and add to the fondue. Cook gently for 2-3 minutes, then season to taste with pepper.

Transfer the fondue pot to its tabletop burner and serve with the wrapped sausages and cubes of bread.

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Yield: Serves 4

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