Traditional Cheese Fondue

• 1 clove garlic, halved
• 1 cup dry white wine
• 1 teaspoon lemon juice
• 2 cups (8 oz) Gruyere cheese, shredded
• 2 cups (8 oz) Emmenthaler cheese, shredded
• 2 teaspoons cornstarch
• 2 tablespoons Kirsch (cherry brandy), optional
• Pinch ground nutmeg
• Dash hot pepper sauce
• Dippers such as Italian bread, apples, broccoli, steamed potato chunks

Rub a heavy saucepan with garlic clove. Pour in wine and lemon juice and place over low heat. When liquid is bubbly, begin adding handfuls of cheese. Stir constantly until all cheese is melted.

Dissolve cornstarch in the Kirsch or some of the cooking liquid and add slowly to the cheese fondue mixure. Add nutmeg and hot sauce and stir until thickened.

Transfer mixture to a fondue pot set to low and serve with dippers.

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