Source: In a Vermont Kitchen by Amy Lyon & Lynne Andreen

1 garlic clove
1 1/2 cups dry white wine
2 tablespoons Calvados or other apple brandy
2 pounds Vermont Cheddar cheese, cut into small cubes
1/2 teaspoon freshly ground flour (if necessary)
Pepper
Nutmeg, to taste
Crusty Italian Bread
Broccoli, mushrooms, other vegetables of your choice

Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut-up bread pieces and vegetables.