Cafe Select Truffle Fondue

• 1 cup white wine
• 1 garlic clove, crushed
• 1 cup grated gruyere
• 1 cup grated appenzeller
• 1 cup grated emmenthaler
• 1 teaspoon cornstarch
• Large splash cherry brandy, such as kirsch
• Shaved asparagus
• Truffle oil

1. Place the wine and garlic in a pan and set over medium heat.
2. Add the gruyere, appenzeller and emmanthaler cheeses and combine.
3. In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
4. As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
5. Top with shaved asparagus and truffle oil.

white wine, garlic, grated gruyere, cornstarch, cherry brandy, truffle oil

Taken from www.foodnetwork.com/recipes/cafe-select-truffle-fondue-recipe.html (may not work)