Three Cheese Fondue

Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  grated cheese -- See note
  1         tablespoon  thickenthin
  1              clove  garlic -- crushed
  1                cup  dry white wine
     3/4           cup  water
  2        tablespoons  brandy

Add water, wine and garlic to a small, heavy saucepan.  Bring the water to
a boil and boil for one minute.

Remove water from heat and beat in cheese and ThickenThin.  Return
saucepan to medium low heat and cook, stirring, until the mixture just
barely simmers.  Add more ThickenThin, if necessary, to thicken the
mixture to the desired consistency.

Add brandy and barely simmer for 2 minutes more.

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Per Serving (excluding unknown items): 744 Calories; 56g Fat (73.6%
calories from fat); 42g Protein; 3g Carbohydrate; trace Dietary Fiber;
179mg Cholesterol; 1061mg Sodium.  Exchanges: 6 Lean Meat; 0 Vegetable; 7
1/2 Fat.

NOTES : Serve fondue hot with fresh veggies for dipping. Bits of chicken
        also do very well in this fondue.
        Note re cheeses:  Use three different and complimentary cheeses in
        equal parts.  I find Gruyere, Fontina and Emmenthal are a great
        combination.  Almost any good quality cheese will work.  When
        using soft white-rinded cheeses like Brie or Camembert, simply cut
        off and discard the rind and cut the cheese into bits.  Don't be
        afraid of blue cheeses like Gorgonzola or Stilton, either.  Some
        other wonderful fondue cheeses are Gouda, Edam, high quality
        Cheddar, Havarti, Muenster, Manchego, Tilsit, Appenzeller,
        Raclette, Bel Paese, soft cheeses like Boursin, and many others.
        I do try to include Fontina in any fondue just because it gives
        such a wonderful texture.
        Variation:  Substituting all cheddar for the three cheeses, and
        beer or stout for the wine, gives a lovely hearty English-style