Molly Ringwald's Artisianal Blend Fondue

• 12 teaspoon kosher salt
• 1 garlic clove
• 3 cups shredded comte cheese
• 3 cups shredded emmenthaler cheese
• 3 cups shredded vacherin cheese
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1 cup dry white wine
• 1 teaspoon lemon juice
• 18 teaspoon grated nutmeg
• 1 teaspoon cracked black pepper

1. Rub salt in the bottom of a fondue pot.
2. cut ends off garlic and rub all over the pot, discard garlic.
3. combine cheeses and cornstrach and set aside.
4. add wine and lemon juice to fundue pot and bring to a boil.
5. add cheeses slolwy and cook one minute.
6. add nutmeg and pepper.
7. serve with your choice of meats, veggies, or breads.

kosher salt, garlic, comte cheese, emmenthaler cheese, vacherin cheese, cornstarch, cornstarch, white wine, lemon juice, nutmeg, cracked black pepper

Taken from www.food.com/recipe/molly-ringwalds-artisianal-blend-fondue-488930 (may not work)