Swissmar's Traditional Cheese Fondue

Ingredients:

• 1 garlic clove, halved crosswise
• 1-1/2 cups dry white wine (375ml)
• 1 tbsp corn starch (15ml)
• 2 teaspoons kirsch (10ml)
• 1/2 lb. Emmental cheese, grated (500ml/2 cups)
• 1/2 lb. Gruyere cheese, grated (500ml/2 cups)
• Freshly Ground Nutmeg
• Freshly Ground Black Pepper

Directions:

• Rub the inside of a Swissmar fondue pot with the cut sides of the garlic to flavor the pot. Discard garlic (or keep it in for a little more flavor).
• Pour the wine into a pot and bring to a mild simmer over medium heat.
• Toss together the grated cheese with the cornstarch.
• Gradually add the cheese/cornstarch mixture 1 handful at a time to the heated wine in the pot and cook, stirring constantly in a zigzag pattern.
• Bring fondue to a simmer and cook, stirring, about 5-8 minutes until thickened. Stir in the Kirsch, nutmeg and pepper.
• If preparing your fondue in a separate pot, transfer cheese fondue mixture to a fondue pot set over lit fondue burner and serve.