½ lb imported Swiss cheese, shredded
½ lb Gruyère cheese, shredded
2 Tbsp cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 Tbsp lemon juice
1 Tbsp cherry brandy, such as kirsch
½ tsp dry mustard
Pinch nutmeg

In small bowl, coat cheeses with cornstarch and set aside. Rub inside of ceramic fondue pot with garlic, then discard. Over medium heat, add wine and lemon juice and bring to a gentle simmer. Gradually stir cheese into simmering liquid. Melting the cheese gradually encourages a smooth fondue. Do not let it boil. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods around fondue pot. Serve with chunks of French and pumpernickel breads, Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

NOTE: Using the imported Swiss cheese is important (such as Emmenthaler). Inexpensive domestic Swiss cheeses makes the fondue rubbery. For a lighter fondue, try including some Danish Havarti in the cheese mix. You can omit the cherry brandy. The lemon juice helps to make it smooth.