Cheese Fondue (Karen Burbidge)
1 lb. cheddar, Swiss or Jarlsberg cheese shredded, 2 T. cornstarch, 1 c. apple juice, t. salt, 1/8 t. pepper, dash of nutmeg.
1 loaf French or Italian bread cut into cubes, 2 medium apples cut into wedges, lb. grapes, preferably seedless.
Toss cheese with cornstarch to coat. Place in heavy saucepan over low heat. Stir from bottom until cheese begins to melt. When softened and smooth, gradually add apple juice, until it is absorbed. Stir in salt, pepper and nutmeg. Pour into chafing dish. Dip bread cubes and fruit into fondue.