Fondue Neuchateloise(This Is A Traditional Fondue)

• 1/2 lb. Switzerland Swiss cheese, shredded
• 1/2 lb. natural Gruyere cheese, shredded
• 2 cloves garlic, cut in half
• 1 1/2 c. white wine
• 1 Tbsp. lemon juice
• 1 Tbsp. cornstarch
• 3 Tbsp. Kirsch liqueur
• 1/2 tsp. nutmeg
• 2 loaves French bread, cut into cubes

1. Rub cooking pot with cut garlic.
2. Add wine and heat.
3. When wine is hot, but not boiling, add lemon juice.
4. Add cheese by handfuls, stirring constantly with wooden spoon until cheese is smooth and melted.
5. Bring fondue to bubble briefly.
6. Add seasonings, stirring until blended.
7. Mix cornstarch with Kirsch liqueur.
8. Add to fondue; allow to boil for another 30 seconds. Serve and keep hot over burner.
9. Spear bread cubes through soft side into crust; dunk and swirl in fondue.

swiss cheese, natural gruyere cheese, garlic, white wine, lemon juice, cornstarch, liqueur, nutmeg, loaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082769 (may not work)