1lbGruyere cheese, grated,
1/2lbEmmentaler cheese, grated,
1 1/2cupsdry white wine, preferably Neufchatel,
1 1/2tablespoonskirsch, if desired,
*Ground pepper, to taste,
*Pinchnutmeg, to taste,
1In a large bowl, combine the Gruyère cheese, Emmentaler cheese and cornstarch.
2Gently toss to coat the cheeses evenly with cornstarch.
3Slice the garlic clove in half and rub the inside of the fondue pot with the garlic. Discard the garlic.
4Add the wine and bring to a boil over moderate heat. While stirring constantly, gradually add in the cheese mixture. Stir until smooth.
5Add the kirsch, if desired, and adjust seasoning with pepper and nutmeg. Simmer mixture for 2 to 3 minutes, then reduce the heat to a low flame. Serve immediately.
6Be sure to stir the cheese occasionally to prevent it from scorching or separating.
No Nutritional Information Available