Classic Fondue

• 1 clove of garlic, crushed
• 1 cup dry white wine
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1/2 pound Gruyhre cheese, grated
• 1/2 pound Vacherin cheese, grated
• 4 ounces of Kirsch
• Pinch of freshly grated nutmeg
• Freshly ground white pepper
• 1 loaf of French bread, cubed and lightly toasted

Rub the inside of the fondue pot or saucepan with the crushed garlic clove. Discard the garlic.

Add the wine and bring to a simmer.

Dissolve the cornstarch in the water and whisk into the wine. Bring to a boil and cook for 2 minutes.

Reduce the heat to low and whisk in the cheese, a little at a time. Stir in the Kirsch and season with the nutmeg and pepper.