Cheese Fondue
~3/4 lbs grated Emmenthal (Switzerland Swiss)
~1/4 lb grated Swiss Gruyere
~1 c. Generations Sparkling Pinot Noir
~1 tbsp. Corn Starch
~1 tbsp. lemon juice
~dash of nutmeg
~1 clover of garlic
~1 pinch of baking soda

Mix grated cheese with corn starch and allow to come to room temperature. Rub a ceramic fondue pot with the split clover of garlic. Add lemon juice and wine. Heat the liquids until champagne type bubbles begin to appear on sides of pot. Remove garlic and discard. Add cheese and fold until smooth. Add a dash of freshly grated nutmeg and a pinch of baking soda. Put cube of crust bread on end of fondue fork, dip and enjoy! Serve with Clover Hill's Sparkling Pinot Noir.


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