|2 to 3 cloves garlic|
|2/3 cup dry white wine|
|1 cup Gruyère cheese, grated|
|1 cup Emmental cheese, grated|
|Freshly ground pepper|
|Freshly grated nutmeg|
|1/4 cup Kirsch (cherry brandy)|
|1 tsp cornstarch|
|French bread cut into 1 inch cubes|
Rub the garlic over the inside of a fondue pot or heavy pan. Place the wine in the garlic-seasoned pan and bring it to a boil over medium heat. Add the cheese and cook, stirring until the cheese is melted and the mixture is smooth. Season with pepper and nutmeg. Combine the Kirsch and cornstarch in a small bowl, and add it to the cheese mixture. Cook and stir until smooth and thickened.
Serve the fondue, preferably at the table, providing each diner with bread cubes and forks for dipping. The fondue should continue to simmer as it is served.
Makes 6 servings