THREE-CHEESE FONDUE

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

In a large bowl, toss together the cheese and the cornstarch.

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 one minute.

Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring.

Stir in the apple brandy and simmer the mixture, stirring, for 2 minutes.

Using a spatula, transfer the fondue to a fondue pot. Set the fondue pot on its stand over a low flame.

Set bread cubes and the vegetables for dipping into the fondue on a platter.

Source: Wisconsin Milk Marketing Board