Brie, Goat and Gorgonzola Fondue
1 6-8 oz wedge brie, rind removed (triple cream is best)
6 oz. mild Chevre (goat cheese), cut into small cubes
6 oz. crumbled Gorgonzola
1/2 c. heavy cream
1 clove garlic, cut in half
In heavy saucepan, rub all sides with garlic halves. Over very low heat, melt all cheeses. When cheese is thoroughly melted, add cream. Season with salt and pepper. Add to fondue pot. Serve with toasted bread or bread cubes.
