– 1/3 pound firm alpine-style cheese such as gruyere – 1/3 pound fontina – 1/3 pound gouda – 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
Grate all of the cheeses.
In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
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.