Cheese Fondue

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1/2 lb. finely diced Gruyere cheese (about 2 cups)
1/2 pound finely diced Emmenthal cheese (about 2 cups)
1 1/2 tblsp. cornstarch
2 large garlic cloves, halved
1 1/3 c. dry white wine
2-3 tblsp. kirsch (or brandy)
freshly grated nutmeg


Accompaniments:
cubes of dry bread
apple slices & cooked Vegetables & Salad


Toss together the cheeses and cornstarch.

Rub the inside of a heavy 3-4 qt. saucepan with the garlic halves, leaving the garlic in the pan. Add the wine and bring the liquid just to a boil. Stir in the cheese by handfuls.

Bring the mixture to a bare simmer over moderate heat, stirring regularly. When it's fully melted, stir in the kirsch or brandy, plus pepper to taste

Transfer to a fondue pot (if it isn't already in one) over a low flame. Have at it.



Source: Herb