NAT'S FONDUE NEUFCHATEL                Servings:

20  oz        finely grated swiss                nutmeg
2   c.        dry white wine           1   clove garlic
1   oz        cherry brandy                1" size bread cubes
1   tsp.      cornstarch                         white pepper
              paprika

    Rub fondue pot with peeled garlic.  Pour white wine and 1/3 of cheese
into pot.  Place on heat.  Stir in figure "8's" gradually adding remaining
cheese.  Cook over medium heat until it begins to boil.  Mix brandy and
cornstarch, stir in.  Bring back to boil, add seasonings, simmer.

Source: Natalie Oppenheim (my mother-in-law)