1 clove garlic, peeled and halved
1 cup sauvignon blanc or other acidic white wine
2 tablespoons Applejack or other fruit-based brandy
1 tablespoon freshly squeezed lemon juice
200 grams (7 ounces) Emmenthaler cheese, grated
170 grams (6 ounces) Gruyere cheese, grated
85 grams (3 ounces) Gouda cheese, grated
11 grams (1 tablespoon plus 1 teaspoon) cornstarch
1/4 teaspoon ground white pepper
1/2 teaspoon prepared horseradish
A small (2-quart) cast-iron Dutch oven with lid**
Rubber or silicone spatula
Instant read thermometer
*I only say this because it's taken me a really long time to get this right. **This can also be done easily in a double boiler composed of a glass or stainless steel mixing bowl set over a pot of simmering water. If you go that route you'll need to serve it with the hot water underneath or the fondue will set up fairly quickly. ***Because it's cast iron, the pot should remain warm enough to keep the fondue pliant for about half an hour. If you want to keep it warm longer than that, consider nestling the Dutch oven in a bowl with a standard drug store hot pad set to high.
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