Ingredients

8 ounces Gruyere cheese
8 ounces Emmenthaler or other Swiss cheese
1 garlic clove
1 tablespoon cornstarch
1 cup dry white wine, such as sauvignon blanc
1 tablespoon fresh lemon juice
3 tablespoons kirsch (cherry-flavored brandy)
1/8 teaspoon fresh pepper
1/8 teaspoon nutmeg
16-ounce loaf bread, cut into cubes

Mix cheeses with cornstarch in a bowl. Rub the clove of garlic into bottom of pot. Set aside for other use. Add wine, lemon juice and kirsch to pot. Bring to a simmer over medium heat. Reduce heat to medium-low. Add small amounts of cheese mixture to saucepan, whisking constantly after each addition in a figure-eight motion until cheese is melted. Season with pepper and nutmeg, stirring until smooth. Transfer to fondue pot and serve immediately.
Dip bread in and enjoy. Continue stirring while you eat. At the end, the cheese will form a crust on the bottom of the pot. The person who gets the crust is the "winner." Serves 4.

Directions

Variations: Use apple cider or verjus instead of the wine and kirsch.