Cheese Fondue Recipe from Colorado Chef Bob Holloway, Eggland's Best Eggs, Platteville, provided by the Colorado Department of Agriculture.

1/2 lb. Swiss cheese, shredded
1/2 lb. Gruyere cheese, shredded
2 tbsp. Cornstarch
1 Garlic clove, peeled
1 cup Dry white wine
1 tbsp. Lemon juice
1 tbsp. Cherry brandy
1/2 tsp. Dry mustard
Pinch Nutmeg

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg. Occasionally stir to maintain consistency.

Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots, and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy.