Swiss Cheddar Fondue

• 3 cloves garlic Minced
• 5 1/2 cups white wine
• 1 teaspoon lemon juice
• 8 ounces white cheddar Shredded
• 8 ounces Emmentaler swiss Shredded
• 3 tablespoons corn starch
• 1 tablespoon brandy or Kirsch
• 1/2 teaspoon nutmeg
• salt to Taste

1. Start out by rubbing the minced garlic around the inside of your pot (or the pot your cooking it in if you're planning to transfer the cheese after cooking on the stove). If you love garlic like I do, then you can just leave it there and let it meld with the cheese. If not, then simply remove the bits.
2. Next up, you'll add in the wine and allow it to warm up to a simmer.
3. In a bowl, mix together the two cheeses along with the corn starch.
4. When the wine is heated up, add in your cheese, one handful at a time. Let each handful melt completely; stirring to combine well before adding the next.
5. Once all of your cheese is melted and smooth, add in the nutmeg and brandy.
6. Transfer to a fondue pot if you haven't already and prepare to dip, swirl, and dunk your way to culinary bliss.

garlic, white wine, lemon juice, corn starch, brandy, nutmeg, salt

Taken from www.yummly.com/recipe/Swiss-Cheddar-Fondue-1676382 (may not work)