Neuchatel Cheese Fondue

• 1/2 clove garlic
• 1 lb Gruyere cheese
• 8 oz Emmentaler cheese
• 1 1/2 cup dry white wine
• 1 tsp fresh lemon juice
• 4 tsp cornstarch
• 1 1/2 tbsp. Kirsch
• 2 to 3 turns of a pepper mill
• pinch of freshly grated nutmeg

1. Rub the inside of the pot with cut surface of the garlic. Coarsely grate the cheese and mix them in the pot. Add wine, lemon juice, and cornstarch and stir over medium heat until cheese melts. The lemon juice is important, as it gives a flavorful tang and encourages the cheese to melt quickly. Stir with a wooden spoon in a figure 8 motion to keep it from getting stringy (if it does, keep stirring in figure 8, it will eventually melt correctly).
2. Stir the Kirsch, pepper and nutmeg, and cook a bit longer until the mixture is smooth and creamy.

clove garlic, gruyere cheese, emmentaler cheese, white wine, lemon juice, cornstarch, pepper, nutmeg

Taken from www.epicurious.com/recipes/member/views/neuchatel-cheese-fondue-51611551 (may not work)