Classic Swiss Cheese Fondue Neuchateloise

• 8 ounces Emmentaler cheese
• 8 ounces Gruyere cheese
• 2 tablespoons cornstarch
• 1 clove garlic, halved
• 2 cups dry white wine, such as Rhine Riesling
• 3 tablespoons kirsch
• Dash of freshly grated nutmeg
• Salt and white pepper (optional)
• 2 baguettes, cut into bite-sized cubes, each with some crust on

1. Shred both cheeses coarsely or dice them into 1/4-inch pieces.
2. Toss the shredded cheese lightly with the cornstarch until evenly coated.
3. Rub the insides of a fondue pot with the garlic and discard the garlic.
4. Pour the wine into the pot and set over low heat until bubbles rise.
5. Gradually add the cheese, a handful at a time, stirring each time until the cheese is completely melted.
6. Avoid letting the mixture come to a boil.
7. Stir in the kirsch.
8. Sprinkle with nutmeg and season to taste with salt and white pepper, if using.
9. Serve with a basket of crusty bread cubes to dunk into the sauce.

emmentaler cheese, gruyere cheese, cornstarch, clove garlic, white wine, nutmeg, salt, baguettes

Taken from www.cookstr.com/recipes/classic-swiss-cheese-fondue-neuchacircteloise (may not work)