Goat Cheese Fondue
11 oz. fresh goat cheese
3 lbs. Gruyère or Swiss cheese, shredded
1/4 cup plus 1 tbsp. dry white wine
1 clove garlic
1 1/2 tbsp. unsalted butter
1 1/2 tsp. Dijon mustard
2 tbsp. cognac, brandy or Marc de Bourgogne
Place wine and garlic in small, heavy saucepan; bring to a boil over low heat and reduce by half. Add goat cheese and melt over low heat, stirring with a wooden spoon. Remove garlic; add Gruyère and butter. Stir over low heat until cheese is melted and blended. Remove from heat; add mustard and cognac. Pour into warm fondue pot. Serve with baguette, vegetables or Honeycrisp apples.
Recipe from "Roger Verge's Entertaining in the French Style" by Roger Verge.