Cheese Fondue

Ingredients

The fondue

• ⅓ pound firm alpine-style cheese such as Gruyere
• ⅓ pound fontina
• ⅓ pound gouda
• 2 tablespoons cornstarch
• 1 cup dry white wine such as Sauvignon Blanc
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon Dijon mustard
• ⅛ teaspoon nutmeg

Assorted fondue dippers

• Boiled baby new potatoes as needed quarter if large
• Lightly steamed broccoli florets as needed
• Lightly steamed cauliflower florets as needed
• Lightly steamed asparagus as needed
• Button mushrooms as needed wiped clean and stems removed
• Cherry tomatoes as needed
• Sliced firm apples as needed such as Granny Smith
• Cooked sliced hot sausage as needed
• Cubed French, sourdough, and/or pumpernickel bread as needed

Instructions

Nutrition Facts (estimated)