Emmentaler-Gruyere Fondue with Roasted Garlic

• 6 oz Emmentaler cheese, grated 175 g
• 6 oz Gruyere cheese, grated 175 g
• 2 tbsp kirsch (dry cherry schnapps) 25 mL
• 1 tbsp cornstarch 15 mL
• 1 cup dry white wine, divided 250 mL
• 1/2 tsp ground nutmeg 2 mL
• 2 roasted garlic cloves, minced

1. In a bowl, combine Emmentaler and Gruyere.
2. Set aside.
3. In a small bowl, whisk together kirsch and cornstarch until dissolved.
4. Set aside.
5. In a large saucepan over medium heat, bring 3/4 cup (175 mL) of the wine to a simmer.
6. Reduce heat to mediumlow.
7. Add cheese mixture by handfuls to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is almost all melted.
8. Add nutmeg and kirsch mixture; stir until blended and cheese is completely melted.
9. Stir in as much of the remaining wine as necessary to give the mixture a creamy consistency.
10. Transfer to fondue pot and stir in roasted garlic.
11. Serve immediately.
12. Serve with...
13. Cubes of French bread, steamed new potatoes, rye bread chunks, breadsticks (for dipping).

emmentaler cheese, gruyere cheese, cornstarch, white wine, ground nutmeg, garlic

Taken from www.cookstr.com/recipes/emmentaler-gruyegravere-fondue-with-roasted-garlic (may not work)