Instructions:

Cheese Fondue
Serves 4
Cooking time: 15 minutes
Preparation time: 10 minutes

Ingredients
2 cups dry white wine
1 clove garlic, split
1/2 pound Gruyere cheese, grated
1/2 pound Emmenthaler cheese, grated
1 tablespoon cornstarch
3 tablespoons kirsch
3/4 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon freshly grated nutmeg
1 loaf French bread, cubed

Pour the wine into a fondue pot or chafing dish rubbed with garlic. Heat almost to the boiling point.

Little by little, slowly add the grated cheese to the hot wine. Make sure each addition is thoroughly melted and blended in before adding the next. Keep hot.

In a small cup, combine the cornstarch and the kirsch. Reserve.

Stirring constantly, bring the cheese and wine mixture to a almost a boil, then reduce heat and blend in the cornstarch and kirsch mixture. Continue stirring over moderately low heat until the mixture thickens, about 3 minutes, then season to taste with salt, freshly ground pepper and nutmeg. To serve, place the fondue pot over low heat at the table, regulating the heat so that the fondue barely simmers. Spear small pieces of the French bread with long-handled forks and swirl in the fondue until nicely coated.