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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 8
- 1/2 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 tablespoons balsamic vinegar
- 1 cup white wine
- 1 large clove garlic
- 8 ounces gruyere cheese, shredded
- 4 ounces emmentaler cheese, shredded
- 4 ounces jarlsberg cheese, shredded
- 2 ounces smoked gouda cheese, shredded
- 1 loaf french bread, cubed
- Carbohydrate 35.8
- Cholesterol 65
- Fat 20.3
- Protein 24.8
- Sodium 615
- Calories 448 calories;
Heat a ceramic fondue pot over medium-low heat. Once the pot is warm, rub the inside of the pot with the garlic clove. Pour the white wine and lemon juice into the pot. Mince the remainder of the garlic clove and add it to the pot. Stir in the Gruyere cheese, Emmentaler cheese, Jarlsberg cheese, and smoked Gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth. Whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. Continue to heat while stirring, until thick and smooth. Keep fondue warm over low heat. Serve with French bread.
