Basic Cheese Fondue

• 1 pound Gruyere cheese, coarsely grated
• 8 ounces Emmentaler cheese, coarsely grated
• 4 teaspoons cornstarch
• 1 garlic clove, halved
• 1 1/2 cups dry white wine, preferably Neuchatel
• 2 teaspoons lemon juice
• 1 1/2 tablespoons kirsch, if desired
• Freshly ground pepper
• Freshly grated nutmeg, pinch

1. In a large bowl combine the cheeses and cornstarch and toss to coat.
2. Rub the inside of a heavy saucepan with the garlic and discard the garlic.
3. Add the wine and lemon juice and bring the mixture to a boil.
4. Stir in the cheese mixture gradually over moderate heat, stirring until smooth.
5. Stir in the kirsch, if desired.
6. Season with pepper and nutmeg.
7. Simmer mixture for 2-3 minutes and transfer to a fondue stand set over a low flame.
8. Serve immediately, taking care to remember to continually stir the fondue to prevent it from separating.

gruyere cheese, emmentaler cheese, cornstarch, garlic, white wine, lemon juice, tablespoons kirsch, freshly ground pepper, nutmeg

Taken from www.foodnetwork.com/recipes/basic-cheese-fondue.html (may not work)