1 lb Gruyere cheese, grated
1/2 lb Emmentaler cheese, grated
4 teaspoons cornstarch
1 clove garlic
1 1/2 cups dry white wine, preferably Neufchatel
1 1/2 tablespoons kirsch, if desired
* Ground pepper, to taste
* Pinch nutmeg, to taste
In a large bowl, combine the Gruyère cheese, Emmentaler cheese and cor
Gently toss to coat the cheeses evenly with cornstarch.
Slice the garlic clove in half and rub the inside of the fondue pot wi
th the garlic. Discard the garlic.
Add the wine and bring to a boil over moderate heat. While stirring co
nstantly, gradually add in the cheese mixture. Stir until smooth.
Add the kirsch, if desired, and adjust seasoning with pepper and nutme
g. Simmer mixture for 2 to 3 minutes, then reduce the heat to a low fl
ame. Serve immediately.
Be sure to stir the cheese occasionally to prevent it from scorching o