DIPPER OPTIONS:

• Cubed French or sourdough bread
• Fingerling potatoes, boiled with skin on
• Lightly Steamed Vegetables: asparagus, broccoli
• Sliced firm apples such as Granny Smith
• Cooked sliced hot sausage

Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
In a 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.
Arrange an assortment of bite-size dipping foods on a platter. Then carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers.
Dip and enjoy!

Notes:
• If the fondue gets too thick, particularly after it’s been sitting for a while, add a few tablespoons of white wine and stir to thin out the mixture.
• The alcohol in the fondue is key to lower the boiling point of the cheese, so the proteins don’t curdle. Take care not to heat the mixture too high and reach the boiling point.
• If you don’t want to use alcohol, use high-quality chicken broth in its place and keep the heat low.