Cheese Fondue (4)

1 garlic clove, halved
425 ml dry white wine
5 tbsp brandy
200g Gruyère, grated
200g Emmenthal, grated
200g Cheddar, grated
100g Parmesan, grated
2 tbsp cornflour
nutmeg
salt, pepper
cubes of crusty bread

1. Rub inside of fondue with garlic
2. Add wine and 3 tbsp brandy
3. Simmer
4. Add cheese bit by bit
5. Stir until melted
6. Mix cornflour with brandy
7. Add to fondue
8. Add nutmeg and seasoning