Classic Swiss Cheese Fondue

Ingredients

1 garlic clove, cut in half
2 c dry white wine, Neuchatel, Rhine or Chablis
1 pound Emmenthaler or Gruyere, or a mix, finely cut not grated
3 tb cornstarch
3 tb Kirsh or brandy
salt
black pepper
pinch nutmeg
2 loaves crusty French or Italian bread (baguettes)

Instructions

Yield: 6 servings. Rub an earthenware casserole or chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat, DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump). When melted, stir in corn starch that has been dissolved in Kirsh. Add salt, pepper and nutmeg, stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of corn starch dissolved in a little wine, then warm slightly. Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture. Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsh, neuchatel wine or beer.