Fondue (Jarlsberg Or Emmental And Fontina)

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1 clove(s) garlic, halved

1/2 cup(s) fruity white wine, such as Gewurztraminer

1 tablespoon(s) lemon juice

1 teaspoon(s) Dijon mustard

1 pound(s) Jarlsberg or Emmental, grated (8 cups)

1 pound(s) Italian Fontina, grated (8 cups)

1 pound(s) sourdough bread, cut into 1-inch cubes

1 pound(s) boiled small red potatoes

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