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Emmentaler and Gruyere are easy to come by, so this is what I used for this evening's cheese fondue. I looked for Comté or Beaufort but couldn't find any. I got some "Canadian Emmentaler" instead, which tastes very different from "real" Emmentaler, and this is a good thing because I wanted a third cheese.

I had white wine left from cooking mussels yesterday. And of course there is always ground nutmeg and corn starch in the pantry.

The kids liked this fondue much more than the ready-made mix from the grocery store. From now on they want us to mix our own Swiss fondue.

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