Melting Pot Traditional Fondue Recipe

4 ounces Chablis White Wine
Freshly chopped garlic
Lemon half, covered with lemon paper
50/50 Swiss Cheese blend
50 percent Emmenthaler Swiss Cheese
50 percent Gruyere Swiss Cheese
Fresh ground pepper
Nutmeg
1/2 ounce Krischwasser Brandy
Directions:

Begin with Chablis White Wine Base.
Add demitasse spoon of chopped garlic.
Add 1/2 squeeze of lemon half.
Add the cheese blend using a fork to help aerate.
Continue adding until cheese appears to have the consistency of warm honey.
Add in 5 turns of fresh ground pepper.
Add a dash of nutmeg, aerate again to make cheese a little fluffy.
Pour 1/2 ounce Krischwasser Brandy around the edges.
Pull the cheese away from edge of the pot to allow alcohol to boil out leaving just a hint of cherry flavor to cheese.
Aerate one last time to really give the cheese a smooth consistency.
Serve with:

Freshly cut pieces of Granny Smith Apples
Bite size chunks of French, Rye and Pumpernickel Breads
Celery, Cauliflower and Carrots