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1
Shred Gruyere cheese and prepare brie, toss in a bowl with the cornstarch set aside.
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2
(You can actually do this step hours before and put the bowl in the refrigerator until you are ready to melt the cheese.)
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3
Rub the inside of the fondue pot with the garlic clove.
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4
Light the burning element under fondue pot.
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5
Add the lemon juice and half of the wine.
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6
Gradually add cheese, stirring continually with a wooden spoon or rubber spatula.
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7
As cheese starts to melt, continue to add the remainder of the wine and cheese.
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8
Dont lose heart, it will seem like a large lump of cheese that you cant dip anything into for a little bit.
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9
Keep stirring.
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10
When cheese gets bubbly, add in the pepper, a dash or two of nutmeg and the Kirsch liquor (optional).
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11
Continue to stir until smooth.
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12
This process may take 15-25 minutes.
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13
Remember fondue is not for the hurried eater.
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14
Relax, pour your guest a glass of wine and take turns stirring your cheese fondue.
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15
Suggested accompaniments: French baguette cut into cubes, sweet mini gherkins, roasted mini onions, red peppers sliced, sauteed whole mushrooms, roasted mini fingerling potatoes, Granny Smith apple slices.
