Ingredients

Scale

8 oz. Swiss cheese
8 oz. Gruyere cheese
2 Tablespoons cornstarch
1 clove garlic
1 cup dry white wine
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon Kirsch (or other cherry brandy)
1/2 teaspoon dry mustard
A pinch of nutmeg
Assorted dippers: cubes of bread, chunks of apple, meat, lightly steamed or roasted veggies

Instructions

Shred the cheeses into a bowl and toss with the cornstarch.
Smash the clove of garlic with the side of your knife, pull off the peel, then rub the bottom of your fondue pot (or a saucepan) all over with the garlic. Save the garlic for another use.
Pour the white wine and lemon juice into the fondue pot and heat over medium heat until simmering. Very slowly add in the cheeses, stirring constantly to keep the mixture smooth. Once all the cheese is added and good and melty, then stir in the cherry brandy, mustard and nutmeg.
Serve warm with your choice of dippers.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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