Cheese fondue

For the Fondue:

• 1/3 pound firm alpine-style cheese such as gruyere
• 1/3 pound fontina
• 1/3 pound gouda

NOTE: any combination of alpine cheese and another cheese works. It doesn't have to be three, as long as the other cheese does melt and isn't overpowering in flavor. Mild cheddar is an option or any random medium hard cheese. 

• 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
• 1/8 teaspoon nutmeg

Assorted dippers: 

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

1. Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
2. In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
3. Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!