Cheese Fondue

1/2 Curabitur consequat magna purus

1.3 Ltr Donec tincidunt posuere ornare

2 Tablespoon Nulla vel efficitur erat

1 Large donec blandit dignissim quam ac feugiat

1/4 Vestibulum scelerisque eu mi ut aliquet

3.4g Fusce a orci vel purus rhoncus

1 garlic clove

1 1/2 cups dry white wine

1 lb. Gruyère cheese, grated

1 lb. Emmental cheese, grated

3 tbsp. cornstarch

2 tbsp. lemon juice

1 tsp. freshly ground black pepper

1/4 tsp. nutmeg

1 baguette, cut into 1-inch cubes

Pellentesque nec molestie velit. Nulla sollicitudin dictum nibh, non blandit orci rhoncus in.

Mauris massa felis, vehicula eget quam sit amet, rhoncus molestie orci. Duis consectetur nulla a molestie gravida.

Sed vehicula imperdiet mauris, mollis ullamcorper purus maximus posuere. Maecenas egestas non urna non ultricies.

Donec pulvinar eget sem eget luctus. Donec gravida lectus id tortor gravida ultrices. Curabitur et nisi ac ipsum auctor lacinia. Phasellus finibus justo sit amet interdum porta.

Rub the inside of a large heavy-bottomed pot with the garlic clove, discarding the garlic after use.

Pour the white wine into the pot and bring it to a simmer over medium heat.

In a separate bowl, toss the grated cheese with the cornstarch until the cheese is evenly coated.

Gradually add the cheese to the pot, stirring continuously in a figure-eight motion, until the cheese has melted and the mixture is smooth.