Cheese fondue with brie

Press the cloves over a fondue pan and add wine and (whipping) cream.

Bring the mixture to a boil. Remove the pan from the heat.

Cut the crustless brie in pieces and add to the contents of the pan.

Stir well until the cheese has melted. Warm over low heat (don't cook).

Mix in a cup the cognac with the cornstarch and stir into the cheese mixture.

Keep, while stirring, another 2 minutes almost cooking.

Place the fondue pan on a rechaud or other heat source on the table.

Serve French bread for dipping in the fondue.