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Appetizer: Three-cheese Fondue

1 c sauvignon blanc wine
1/2 t lemon juice
2 T cornstarch
8 oz. Gruyere cheese
8 oz. Medium Cheddar
8 oz. Emmenthaler or Edam
1 garlic clove, peeled & halved

Grate cheeses and toss w/ cornstarch in lg. Ziplock bag. In a small sauce pan, bring wine and lemon juice to a simmer. Slowly add cheese to the wine and lemon juice; stir constantly until cheese is melted. Rub the inside of the fondue pot w/halved garlic cloves, then discard garlic. Transfer cheese mixture to the fondue pot and keep warm over low flame; stirring occasionally to keep it smooth.

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