Directions
1Rub inside of fondue pot with cut clove of garlic. Heat wine over medium heat until it just begins to bubble. Slowly add cheese, stirring constantly in a figure 8 motion. When all cheese is dissolved, add 2 teaspoons of cornstarch dissolved in a little water, 1 jigger Kirsch, 1/4 teaspoon nutmeg, pepper to taste.
2Transfer to table & keep hot over sterno.
Serve with day old French or Italian bread cubes.
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