Cheese Fondue

I love Kraft's What's Cooking magazine. I started getting it in Fall 2001 which is where this recipe comes from. What I especially like is they give you a basic recipe and then alternate ingredients to add. I am only going to post the way we typically make the fondue for my birthday. This is the first course of my 3-course birthday supper. Remember, if you drop your bread into the pot, you have to kiss the person next to you!
TIP: If grating cheese in advance, you can add a little flour and mix it in to keep the cheese from sticking together.

1¼ cups apple juice
2 cups grated mozzarella cheese
2 cups grated cheddar cheese
1 teaspoon dry mustard
2 Tablespoons cornstarch

Sour dough bread, cut into cubes
Various vegetables such as mushroom, broccoli and cauliflower, cut into spear-sized pieces

Toss cheese, dry mustard and cornstarch in a bowl (the cornstarch and dry mustard will keep the cheese from sticking together). Boil apple juice in large, heavy saucepan. Reduce heat to medium. Add handfuls of tossed cheese to apple juice stirring constantly until melted and smooth. Stir until it bubbles. Remove from heat and pour into fondue pot. Serve with bread and vegetables.

Hint: If you put the fondue pot in a pie plate of water over the flame, the cheese will not burn to the bottom of the pot.