1 lb. Weaver’s Fondue Cheese Blend (3/4 lb. Emmenthal and 1/4 lb. Gruyere)
1 cup dry white wine
1 Tbsp. corn starch
1 Tbsp. lemon juice
1 clove of garlic
pinch baking soda
Mix grated cheese with corn starch and allow to come to room temperature.
Rub a ceramic fondue pot with the split clove of garlic.
Add lemon juice and wine.
Heat until champagne-type bubbles begin to appear on sides of pot.
Remove garlic and discard.
Add cheese and fold until smooth.
Add nutmeg and baking soda.
Using fondue forks, dip crust bread into fondue. Serve with tossed salad.