1 clove garlic
1/2 cup dry white wine
2/3 cup light whipping cream
12 oz Camembert cheese, with the rind removed
3 tsp corn flour
4 tbsp Calvados brandy
Rub the inside of the fondue pot with the garlic.
Pour in the wine and cream and heat until bubbling.
Cut the cheese into small pieces, then add to the pot and stir over a gentle heat until melted.
In a small bowl, blend the corn flour smoothly with the brandy, and then add to the cheese mixture and continue to cook for a couple of minutes until thick and creamy, stirring frequently.
Serve with crusty French or Sour Dough bread and apple slices.
Pairs Well With
You can use Brie for this, but the flavor of the Camembert stands up better.