Wood-Smoked Cheese Fondue

• 2 1/2 cups dry white wine
• 6 cloves garlic, thinly sliced
• 1 1/2 tablespoons cornstarch
• 1 tablespoon water
• 3 cups shredded Gruyere cheese
• 3 cups shredded Italian fontina cheese
• 3 tablespoons Kirsch liqueur (optional)
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt
• 1 (1-pound) loaf artisan bread, such as a batard or pugliese, ends removed, cut into bite-sized cubes

1. Prepare a medium heat fire (325F) in a wood-fired oven or cooker.
2. Combine the wine and garlic in a small clay or enameled cast-iron pot with a lid.
3. Cover and place in the oven to cook until the garlic is soft, about 20 minutes.
4. Uncover and continue to bake for 10 minutes, or until the garlic has melted.
5. Remove from the oven and mash the garlic.
6. Make a slurry of the cornstarch and water and stir into the mixture to thicken.
7. Stir in the cheeses and return to the oven to melt them, removing to stir a few times.
8. Add the optional Kirsch, the nutmeg, and salt to taste, then stir to combine.
9. Add a little water if the sauce has reduced too much.
10. Remove from the oven and place on a tabletop burner or hibachi to keep hot.
11. Each person should have a fondue fork and a small plate.
12. Place a piece of the bread on a fondue fork, swirl in the fondue, and bring up and twirl the bread to remove the excess cheese.

white wine, garlic, cornstarch, water, gruyere cheese, shredded italian fontina cheese, freshly grated nutmeg, kosher salt, artisan bread

Taken from www.epicurious.com/recipes/food/views/wood-smoked-cheese-fondue-391839 (may not work)