Instructions: 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 1 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.

This recipe yields 6 servings.

Wine Suggestions:
White Wines: Swiss Fendant; Sancerre; Pouilly Fume

Red Wines: Beaujolais (sightly chilled) - by Georges Duboeuf

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