Classic Cheese Fondue
from Well Plated

Cubed French, sourdough, and/or pumpernickel bread

Cooked sliced hot sausage

Sliced firm apples, such as Granny Smith

Cherry tomatoes

Button mushrooms, wiped clean and stems removed

Lightly steamed asparagus

Lightly steamed cauliflower florets

Lightly steamed broccoli florets

Boiled baby new potatoes in their skins, quartered if large

Assorted fondue dippers:

⅛ teaspoon nutmeg

1 teaspoon Dijon mustard

1 tablespoon brandy

1 tablespoon fresh lemon juice

1 garlic clove, minced

1 cup dry white wine, such as Sauvignon Blanc

2 tablespoons cornstarch

⅓ pound Gouda

⅓ pound Fontina

⅓ pound firm alpine-style cheese, such as Gruyere

For the fondue: