Fondue Neuchâteloise

1 lb. Swiss Gruyère cheese, coarsely grated
1 lb. Swiss Emmenthaler cheese, coarsely grated
1 T. cornstarch
4 C. dry white wine, preferably Neuchâtel
2 med. garlic clove, peeled and bruised with the flat of a knife
4 T. Kirsch
1/4 tsp. freshly ground nutmeg (or to taste)
salt and freshly ground black pepper (to taste)
2-4 loaves French or Italian bread, cut into 1" cubes

In a large bowl toss the cheeses and cornstarch until thoroughly mixed.
Put the wine and garlic in a 2-quart fondue dish (or any 2-quart flame
proof casserole) and bring to a boil over high heat. Let the wine boil
for 1 or 2 minutes, then remove and discard the garlic clove. Lower
the heat so the wine barely simmers and begin adding the cheese
mixture a handful at a time, stirring constantly with a kitchen fork. Add
additional cheese only after the previous handful has melted
completely. When the fondue is creamy and smooth, stir in the Kirsch,
nutmeg, salt and pepper.

To serve, place the fondue dish or casserole over an alcohol or gas
table burner in the center of the table, adjusting the heat so the fondue
barely bubbles. Traditionally, diners spear cubes of bread on a long
handled fork , completely coat it with the fondue, and eat it immediately.

As you near the bottom of the pot, a small circle of burned cheese
should have formed at the bottom of the dish, immediately above
the heat source. This is easily peeled off the bottom with your fork.
You can share this, or save it as the cook's treat. It's the best part!

Serves 4-6 as a main course, 8-12 as an appetizer

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