Rosé fondue with brie and gruyère

Gruyère grating, brie crusted and cut into pieces. Peel the garlic and press over the fondue pan. Pour rosé into pan and bring to the boil. Turn down low heat, grated cheese and then stir into brie cubes in portions with a wooden spoon, until all the cheese has melted. Maizena liner in calvados. Stir in the maize juice through cheese mixture and let it simmer for 2-3 minutes until fondue is well-bound. Season with salt and pepper. Put cheese fondue pan on the table on the table.

To dipping: - white baguette - boiled potatoes - tender green beans - rolls of dungeschaafde courgette - small raw mushrooms - unpeeled apple wedges (sprinkled with lemon juice).