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1/3 lb gruyere, grated 1/3 lb emmenthal, grated 1/2 lb mozzarella, grated 1 heaping tsp cornstarch 2 garlic cloves, minced 10 oz. dry white wine pinch of nutmeg black pepper french bread, cubed sliced apple broccoli florets sausages, sliced Heat the fondue dish or a saucepan. Add the garlic and pour in the wine. Stir… Continue reading White Wine Fondue