Swiss Cheese Fondue

• 1 clove garlic
• 1 cup dry white wine
• 3 cups vegetable stock
• 8 ounces Emmentaler cheese, grated
• 4 ounces gruyere cheese, grated
• 4 ounces etivaz cheese, grated
• 4 ounces vacherin fribourgeois or fontina cheese, grated
• 1 pinch nutmeg, freshly grated
• 4 tablespoons cornstarch
• 1/2 cup water

1. Combine cornstarch and water in a small bowl with a whisk and set aside.
2. Rub a stainless steel pot with the garlic, then drop the clove in.
3. Add the white wine and vegetable stock and bring to a simmer.
4. Add the cheeses at once to the simmering wine.
5. While stirring, melt the cheese and bring to a light simmer.
6. Little by little, add a bit of the cornstarch slurry to the cheese until the desired consistency is achieved.
7. Add the nutmeg, simmer the fondue for 8 minutes and serve over a low flame to keep it warm and melted.

clove garlic, white wine, vegetable stock, emmentaler cheese, gruyere cheese, etivaz cheese, fontina cheese, nutmeg, cornstarch, water

Taken from www.foodrepublic.com/recipes/swiss-cheese-fondue-recipe/ (may not work)