1A few hours before preparing the fondue, prepare the bread.
2Mix premixed flour and all purpose flour and add 300 ml water.
4If the mixture is too dry, add a little more water.
5Mix thoroughly for about 5 minutes.
6Roll dough into a ball, cover with a cotton cloth and let rise for 1 hour.
7Preheat oven to 200°C (approximately 400°F).
8Divide the dough into three portions.
9Roll out portions of dough and sprinkle one with ham, one with black olives and one with nuts.
10Shape each piece into a breadstick (long French bread type) and place on a baking tray.
11Let rise for at least 30 minutes.
12Bake for 20-25 minutes at 200°C (approximately 400°F).
13Cool on rack. For the fondue, grate the cheeses.
14Rub the fondue pan with cut side of garlic clove and place on stovetop burner.
15Add cheeses, except Roquefort, and a few drops of lemon juice.
16Heat mixture over medium heat.
17Stirring constantly with a wooden spoon, add half of white wine.
18Dissolve cornstarch in remaining wine and stir into cheese mixture.
20Tip: Cornstarch helps the cheese remain creamy and spread evenly on the bread.
21When the mixture becomes creamy, add brandy and let the alcohol evaporate.
22Season with nutmeg and freshly ground black pepper.
23To serve, arrange bread in small pieces on a serving platter and serve frankfurter sausages and apple slices on another serving platter.