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Rach shows you how to make fondue the way the Swiss do, with garlic and a touch of brandy.
For ideas on what foods to dip, Rach likes to use the following:
Shred cheeses. In a mixing bowl, combine shredded cheeses and toss with cornstarch.
In a small Dutch oven or heat-safe fondue pot, combine wine with lemon juice and garlic and bring to a steady simmer over medium-low heat. A few handfuls at a time, stir and melt in cheeses with a wooden spoon. Add mustard, brandy, nutmeg and white pepper. Place the pot of fondue over low-flame heat to keep warm and insert fondue forks in cheese pot. Arrange dippers of choice on large board surrounding the fondue.