1 garlic clove, cut in half
2 cups dry white wine (Neuchatel, Rhine or Chablis)
1 pound Emmenthaler or Gruyere, or a mix, finely cut (not grated)
3 tablespoons cornstarch
3 tablespoons Kirsch or brandy
Pinch of nutmeg
2 loaves crusty French or Italian bread (baguettes)
Rub an earthenware casserole, chafing dish or fondue pot with cut garlic. Pour in wine and bring to a simmer over low heat. DO NOT BOIL. Gradually stir in cheese bits (grated cheese tends to lump).
When melted, stir in cornstarch that has been dissolved in Kirsch.
Add salt, pepper and nutmeg; stir and bring to a simmer. Keep cheese bubbling lightly over LOW heat or it will toughen. If it becomes too thick, add a little preheated wine. If it separates, add 1/2 teaspoon of cornstarch dissolved in a little wine, then warm slightly.
Serve with bread cubes that guests can spear on fondue forks, then dip into the cheese mixture.
Serve a tossed salad on the side and offer fruit for dessert. Accompany with Kirsch, Neuchatel wine or beer.