• 1/2 lb grated Gruyere (rind removed)

• 1/2 lb grated Emmentaler (rind removed)

• 1 clove garlic

• 1 cup dry white wine

• 1 tablespoon fresh lemon juice

• 3 1/2 teaspoons cornstarch

• 1 tablespoon kirsch (optional)

• pepper and nutmeg to taste

1. Rub the inside of a medium saucepan with the peeled garlic clove. Throw away the garlic. Add the wine and lemon juice and bring to a simmer over medium heat. 2. In a medium bowl, mix the Gruyere and Emmentaler cheese with the cornstarch and toss. Stir the cheese mixture into the wine one small handful at a time. Make sure each handful is completely melted before adding another. The fondue can bubble a bit, but don’t let it boil. Season with the nutmeg and pepper. Stir in kirsch (optional). 3. Transfer to a cheese fondue pot and keep warm with burner. Serve right away.