Fondue Neuchâteloise

Ingredients

• 1 clove garlic, halved
• 1 1/2 cups dry white wine
• 1 tbsp lemon juice
• 8 oz Gruyère cheese, grated
• 8 oz Emmental cheese, grated
• 1 tbsp cornstarch
• 2 tbsp kirsch
• Pinch of nutmeg
• Cubed crusty bread, for dipping

Instructions

1. 1Rub the inside of a fondue pot with the cut garlic clove.
2. 2Warm white wine and lemon juice in the pot over medium heat.
3. 3Toss grated cheeses with cornstarch, then add gradually to the wine, stirring in a figure-eight until melted.
4. 4Stir in kirsch and nutmeg once smooth and bubbling gently.
5. 5Transfer to a table burner to keep warm.
6. 6Serve with cubed bread for dipping, stirring occasionally to keep smooth.

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