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Fondue:

2 cups filtered apple juice

1 pound Gruyere cheese, shredded

2 tablespoons cornstarch

1/4 cup grated Parmesan

1/2 teaspoon country-style Dijon mustard

Kosher salt and freshly ground black pepper

Suggested Dippers (choose 3 to 4):

1 baguette, torn into 1/2-inch chunks (about 8 cups)

2 crisp apples, cored and cut into 6 to 8 wedges each

2 cups baked potato tots

2 cups broccoli florets

2 cups cooked penne pasta

1 cup different-colored mixed grape and cherry tomatoes, halved

1 cup different-colored mixed grape and cherry tomatoes, halved 

1 cup pretzel-style crisps or crackers

1/2 pound salami, cut into 1/2-inch chunks

1/2 cup cornichons or gherkins