Three-Cheese Fondue

• 1/2 pound Gruyere, coarsely grated (about 2 1/2 cups)
• 1/2 pound Emmenthal, coarsely grated (about 2 1/2 cups)
• 1/2 pound Doux de Montagne, harvati, or Vacherin Fribourgeois, coarsely grated (about 2 1/2 cups)
• 2 tablespoons cornstarch
• 1 garlic clove, halved
• 1 cup dry white wine
• 3/4 cup water
• 2 teaspoons fresh lemon juice
• 2 tablespoons apple brandy
• Accompaniments: Cubed country bread, assorted cooked vegetables such as broccoli, cauliflower, carrots, and pearl onions

1. In a large bowl, toss together the cheese and the cornstarch.
2. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, water, and the lemon juice, and boil the mixture for 1 minute.
3. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.
4. Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.
5. Using a spatula, transfer the fondue to a fondue pot.
6. Set the fondue pot on its stand over a low flame.
7. Set bread cubes and the vegetables for dipping into the fondue on a platter.
8. Wine Suggestions: White Wines: Fendant; Sancerre; Pouilly Fume Red Wines: Georges Duboeuf Beaujolais, chilled

gruyere, emmenthal, harvati, cornstarch, garlic, white wine, water, lemon juice, apple brandy, country bread

Taken from www.foodnetwork.com/recipes/three-cheese-fondue.html (may not work)