Ingredients

• 1 pound Gruyere cheese, coarsely grated
• 8 ounces Emmentaler cheese, coarsely grated
• 4 teaspoons cornstarch
• 1 garlic clove, halved
• 1 1/2 cups dry white wine, preferably Neuchatel
• 2 teaspoons lemon juice
• 1 1/2 tablespoons kirsch, if desired
• Freshly ground pepper
• Freshly grated nutmeg, pinch

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Instructions

1. In a large bowl combine the cheeses and cornstarch and toss to coat. Rub the inside of a heavy saucepan with the garlic and discard the garlic. Add the wine and lemon juice and bring the mixture to a boil. Stir in the cheese mixture gradually over moderate heat, stirring until smooth. Stir in the kirsch, if desired. Season with pepper and nutmeg. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.