1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine  , Riesling white wine or Pinot Grigio

Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat.  Add cheese, stirring until melted; mixture will not be smooth.  Stir in garlic powder, salt, black pepper, cayenne and nutmeg.  Stir together the cornstarch and water in small bowl until smooth.  Stir into the wine-cheese mixture.  Simmer over low heat until thickened and smooth, about 2 minutes.  Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.

12  Servings