1 1/2 pounds Comte ( grated ) 1 Garlic clove ( smashed ) 1 cup White wine 1 heaping tbsp Cornstartch 1 tsp Lemon juice 1/4 tsp Nutmeg ( grated ) to taste Kosher salt to taste Cracked black pepper 1 Fondue pot
Place all of the ingredients into a medium sauce pot and heat over medium low heat, stirring until the cheese begins to melt. After about 7 or 8 minutes, the cheese should become creamy and smooth. Pour the cheese into the fondue pot and keep warm. Serve with cubed bread and veggies.
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