Classic Swiss Fondue

• 1 large garlic clove, crushed out of its skin
• 1 1/4 cups dry white wine
• 1 tablespoon fresh lemon juice
• 8 ounces Gruyere cheese, shredded
• 8 ounces Emmentaler cheese, shredded
• 1 tablespoon cornstarch
• 1/4 cup kirschwasser (cherry brandy)
• 1/2 teaspoon freshly grated nutmeg
• White pepper or cayenne
• Cubed ham
• Marinated mushrooms or fresh whole sauteed button mushrooms
• Blanched asparagus or white asparagus
• Whole trimmed radishes
• Small dill pickles or cornichons

1. Rub the inside of a small pot with the garlic, then discard the garlic.
2. Add the wine to the pot and bring up to a bubble over medium heat.
3. Reduce the heat to simmer and add the lemon juice, then the cheeses in handfuls.
4. Stir constantly in a figure eight pattern with a wooden spoon, melting the cheese in batches.
5. When the cheese has been incorporated fully, stir the cornstarch into the brandy in a small bowl and then stir the brandy into the cheese.
6. Season the fondue with the nutmeg and white or cayenne pepper, to taste.
7. Transfer the fondue to a fondue pot and serve.

garlic, white wine, lemon juice, gruyere cheese, emmentaler cheese, cornstarch, kirschwasser, nutmeg, white pepper, ham, mushrooms, white asparagus, trimmed radishes, dill pickles

Taken from www.epicurious.com/recipes/food/views/classic-swiss-fondue-374755 (may not work)