Cheese Fondue

• 1 loaf french bread, cut into bite-sized pieces
• chopped veggies such as carrots & mushrooms
• grapes (or whatever else is good dipped in cheese)
• 1 clove garlic, peeled and halved
• 1 1/4 cups dry white wine
• 1 lb gruyere cheese, chopped
• pinch of nutmeg
• 1 Tbs cornstarch
• 2 Tbs kirsch (cherry liqueur)
• salt & pepper

1. Rub the interior of a pot with garlic. Discard
2. Add wine to pot and bring to a simmer. Add cheese and nutmeg. Cook, stirring until cheese is melted (cheese and wine may not fully combine)
3. Mix cornstarch and kirsch together in a small bowl. Stir into cheese mixture. Continue to stir and simmer until cheese mixture is smooth, about 5 minutes. Season with salt & pepper.
4. To serve, transfer to a fondue pot or chafing dish over a flame. Dip bread and veggies into cheese.

bread, carrots, grapes, clove garlic, white wine, gruyere cheese, nutmeg, cornstarch, salt

Taken from www.epicurious.com/recipes/member/views/cheese-fondue-1272415 (may not work)