Classic Cheese Fondue

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1 cup dry white wine or vermouth

1 garlic clove, halved

3/4 pound grated Emmental cheese

3/4 pound grated Gruyere cheese

2 tablespoons flour

Pinch of freshly grated nutmeg

Freshly ground black pepper, to taste

1 pound new potatoes, halved, roasted

1 sourdough batard, cut into 1-inch cubes

4 cups steamed vegetables, such as broccoli and cauliflower florets and baby carrots

2 tart green apples, peeled, cored, cut into wedges

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