Garlicky Cheese Fondue

• 8 ounces monterey jack cheese, coarsely grated
• 8 ounces muenster cheese, coarsely grated
• 2 tablespoons cornstarch
• 1 cup dry white wine
• 2 teaspoons minced garlic
• 1 tablespoon kirsch
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon freshly ground nutmeg
• Dipping Items (ideas)
• tiny new potatoes, parboiled
• lightly steamed broccoli floret
• lightly steamed cauliflower floret
• lightly steamed asparagus
• button mushroom, wiped clean and stems removed
• cubed smoked ham
• cooked sliced sausage
• long thick pretzel stick
• lightly toasted cubes French bread

1. In a bowl or large plastic bag, combine the cheeses and toss with the cornstarch to coat. Set aside until ready to use.
2. In a fondue pot or large heavy saucepan, bring the wine and garlic to a simmer over medium-low heat.
3. Add the cheese, a bit at a time, stirring well to prevent from clumping, and cook until melted.
4. Add the kirsch, salt, pepper and nutmeg; stir well, and cook, stirring until the mixture is smooth, about 3 to 5 minutes.
5. Adjust the seasonings to taste.
6. Set the pot over a candle or canned heat and serve hot with assorted dipping items.

cheese, muenster cheese, cornstarch, white wine, garlic, salt, fresh ground black pepper, ground nutmeg, dipping items, potatoes, broccoli floret, cauliflower, button mushroom, ham, sausage, bread

Taken from www.food.com/recipe/garlicky-cheese-fondue-212584 (may not work)