This is a good base recipe but it needs more. I halved the recipe, used a good white wine and really followed a mixture of the process followed below and my own process. I halve the garlic, rubbed the exposed pieces on the inside of the pot, and then pressed the remaining garlic pulp and left to the side. I grated all of the cheese and tossed with cornstarch and put off to the side to come up to room temperature. Once the cheese was room temp I poured in a Savignon Blanc and heated on very low flame till bubbles just started to appear on the bottom and sides of the pot, stirring the entire time. I added the garlic, balsamic vinegar, nutmeg, a squeeze of fresh lemon juice and a bit of pepper. I let the everything come up to temperature then slowly added the cheese by the handful, melting after each addition until all the cheese was melted and incorporated. For dipping we used a good crusty bread, dried sausage, pepperoni, green apple and prosciutto. In the future I would probably add a jigger of good Kirsch to give it a little kick. I might also consider adding a bit of salt and increase the amount of balsamic as even with just the bread the flavor of the fondue was a bit muted. Good overall just needs a bit of tweaking.
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This is a good base recipe but it needs more. I halved the recipe, used a good white wine and...